Quick and easy broccoli and bean soup
A very quick and easy soup recipe that packs in your cruciferous vegetables. This is a perfect quick fix for chilly lunches or evenings - and it hardly takes any time at all. The beans provide a lovely protein hit which is missing from so many soup recipes. This soup is dairy free, gluten free and vegan (if using vegetable stock) making it suitable for those with food sensitivities.
ingredients
serves 3-4
1 tablespoon olive oil
1 large onion, chopped
2 heads of broccoli
800ml vegetable or chicken stock
400g tin white cannellini beans
salt and pepper
method
cook time: 30 mins
In a large saucepan sauté your onion in the olive oil for 8 minutes.
While the onion is sweating cut the broccoli stalks away from the florets and chop.
Add the broccoli stalks to the cooked onions and cook gently.
Add the stock and broccoli florets.
Cook until the broccoli is tender.
Add the content of the saucepan to a high speed blender along with the tin of cannellini beans and blend well.
Season well with a good pinch of salt and grinding of pepper.
If needed add more water for a thinner consistency or a little coconut milk for a more creamy and indulgent soup.
the health boost tip
This soup is packed with broccoli - a cruciferous vegetable. Cruciferous vegetables are an important component of a healthy diet - packed with fibre, nutrients and phytonutrients. They are the superstars.
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