Creamy Broccoli & White Bean Soup
Part of my Special Diet Series — recipes designed to support the body through specific nutritional needs.
This soup is especially helpful when hemoglobin levels are low. It combines plant-based iron from white beans with vitamin C from broccoli, which may help support better iron absorption.
The result is a soft, creamy, nourishing soup that feels gentle, comforting, and easy to eat even on lower-energy days.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 medium potato, diced
- 1 large head broccoli, chopped
- 1 can white beans (240 g drained)
- 750 ml vegetable broth
- Salt, to taste
- Black pepper
- Squeeze of lemon juice
For garnish
- Chives
- Nutritional yeast
- Olive oil
Method
Heat olive oil in a pot over medium heat.
Add the onion and cook until soft and translucent. Stir in the garlic and cook briefly until fragrant.
Add the diced potato, chopped broccoli, white beans, and vegetable broth.
Bring to a simmer and cook for 15–20 minutes, until the vegetables are tender.
Blend until smooth and creamy.
Season with salt, black pepper, and a squeeze of lemon juice to brighten the flavors.
Serve warm, topped with chives, nutritional yeast, and a drizzle of olive oil.
