Here’s a fast, easy, totally delicious dinner for two. It’s low fat, low sodium, vegan, and filled with tasty nutrition. It’s my go-to when I want fast, filling, and comforting.
Broccoli-White Bean Soup with Garlicky Vegan Yogurt Sauce
4 dinner-sized servings
1 teaspoon olive oil
1 yellow onion, diced
4 garlic cloves, minced
1/4 cup white wine
3 cups organic low sodium vegetable stock
1 can organic unsalted cannellini beans, rinsed & drained
1 pound frozen organic broccoli
2 cups organic greens (kale, spinach, spring greens)
Salt (if using)
Cayenne pepper
Sauté the onions until translucent. Add the garlic and cook for about 1 minute more. Pour in the white wine and deglaze the pan. Simmer until the wine is mostly evaporated.
Add stock, beans, and broccoli. Cover and simmer until broccoli thaws. Add the greens, cover and simmer until broccoli has softened and greens have thoroughly wilted. Season with salt and pepper.
Turn off heat. Using an immersion blender, blend the soup to desired consistency.
And don’t forget to top each bowl of soup with a large dollop of garlicky sauce: it adds the perfect punch of flavor.
Garlicky Sauce
Blend together:
- 1/2 cup unflavored unsweetened vegan yogurt (I use SO Delicious unsweetened)
- The juice from 1/2 a lemon
- 1/4 teaspoon garlic powder
- 2 tablespoons coconut milk, if needed to thin
- 1/4 teaspoon sea salt (optional)
- 1/4 teaspoon cayenne pepper
Taste, and adjust as needed.