The green soup that clears out my crisper drawer
This vegan broccoli soup is the one I make when the greens in my fridge are on their last legs, and it comes out better every time. It’s broccoli, a big handful of leafy greens, cilantro, and navy beans blended silky smooth, so it’s hearty and full of plant protein without any cream. It’s fast enough for a weeknight and good enough to serve as a starter.
My trick is to not overcook the broccoli, I add the greens and beans at the end and blend right away, so the soup stays that bright, vivid green instead of turning army drab. A squeeze of lemon at the end is non-negotiable; it wakes everything up. Use homemade vegetable broth if you have it for even more flavor.
Ingredients to make broccoli soup
- Olive oil: buy olive oil in glass or dark bottles, and check the label so it’s 100% olive oil, not a blend of vegetable oils.
- Onion: yellow, white, or red, or substitute shallots. Garlic: I love it in everything and it adds great depth here.
- Broccoli: use fresh, bright green broccoli, not yellowing or old. Greens: spinach, baby spinach, kale, chard, or a mix. This soup is perfect for using up greens that are already a little wilted. Cilantro: leaves and stems. Dill: fresh or dried.
- Navy beans: canned or home-cooked.
- Lemon juice: for serving, everything tastes better with a squeeze at the end.
- Water or vegetable broth.
How to make this broccoli soup
- Sauté the aromatics. Cook the onion and garlic in olive oil until soft.
- Add broccoli and liquid. Stir in the broccoli and your water or vegetable broth, and cook until the broccoli is just tender.
- Add greens and beans. Add the leafy greens, navy beans, cilantro, and dill, and cook just until the greens wilt.
- Season and blend. Season to taste and blend with an immersion blender or regular blender until smooth.
- Serve. Finish with a drizzle of olive oil and a squeeze of lemon juice. Garnish with broccoli florets, greens, and chopped cilantro if you like.
Why you’ll love this broccoli, greens, and bean soup
- It’s delicious and comes together super fast.
- It keeps in the fridge for about a week, so you can make a big pot on Sunday and have lunches ready.
- It’s hearty and full of greens, with plant protein from the navy beans.
- Blended smooth with beans, cilantro, and lemon, it’s a great way to get veggies into kids who say they don’t like them.
How to store broccoli soup
Let the soup cool, then transfer it to an airtight container (glass with a tight lid works best). Refrigerate for up to 5 days or freeze for up to 3 months; leave a little headspace in the container so it can expand as it freezes. Reheat gently and adjust the salt and lemon before serving.
Broccoli and greens soup
Equipment
- Blender or immersion blender
- 5 quart Cast iron dutch oven
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3 cloves garlic chopped
- 1 teaspoon salt
- 1 head broccoli chopped
- 6 cups water
- 1 bunch spinach or 3 large handfuls of greens kale, spinach, etc.
- 1 handful of cilantro leaves and stems
- 1½ cups white beans cooked
- Freshly ground black pepper
- * 2-3 tablespoons chopped fresh dill *optional
- Lemon juice for serving
Instructions
- In a large pot with a lid, heat olive oil over medium heat. Add onion, garlic, and half a teaspoon of salt. Cook for 5-7 minutes or until onion is translucent.
- Add the broccoli and leave for about five minutes or until it starts to brown.
- Add water and spinach. Cover and let it simmer.
- When broccoli is completely soft, add the cilantro, dill (if you’re using) and beans.
- Blend carefully with a food processor or blender. Check for seasoning, add salt and black pepper.
- To brighten the flavor, add a drizzle of lemon juice before serving.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.