Cheesy Broccoli Soup With White Beans & Sneaky Greens

Why this is peri-perfect… This bowl ticks all the boxes. Broccoli and spinach bring a powerhouse of calcium, magnesium, and antioxidants to support bone health and hormone balance. The white beans add plant-based protein and fibre to steady blood sugar and keep you feeling full, while the ricotta and parmesan give you a creamy protein boost without the heaviness. It’s comforting, satisfying, and exactly the kind of meal that leaves you nourished - not sluggish. The nights when you are craving cheese but want to feel a little smug about it :)

Ingredients:

1 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 small head broccoli, chopped

1 x 400g can white beans (cannellini or butter beans), drained

3 cups low-sodium vegetable or chicken broth

2 handfuls baby spinach or kale

100g light ricotta

1/2 cup grated parmesan (30g)

Salt & pepper to taste

Optional: 1/4 tsp mustard powder or a pinch of chilli flakes

Instructions:

1.     Sauté:
Heat olive oil in a pot over medium heat. Add onion and sauté 3–4 minutes until soft. Add garlic and cook another minute.

2.     Simmer:
Add broccoli, beans, and broth. Simmer for 10–12 minutes until broccoli is tender.

3.     Blend:
Add spinach and stir until wilted. Turn off the heat. Blend the soup with a stick blender (or carefully in batches) until smooth and creamy.

4.     Stir in cheese:
Stir through ricotta and grated cheese until melted and creamy. Season with salt, pepper, and a pinch of mustard powder or chilli if using.

5.     Serve:
Ladle into bowls and top with cracked pepper, herbs, or a sprinkle of extra parmesan if desired.

Per Serve: Calories: 300, Protein: 30g, Fats: 11g, Carbs: 20g, Fibre: 6g