Broccoli and white bean soup
Broccoli and white beans blended into a thick, pale green soup, sharpened with lemon. The beans make it creamy without any cream. The whole head goes in, stalk included.
- Time
- 25 min
- Serves
- 2
- Kind
- Soup
- Also
- One pot
Method
- Cut the broccoli into small florets, then peel the stalk and slice it thinly. Chop the onion finely, crush the garlic, and drain and rinse the cannellini beans.
- Warm the olive oil in a large pot over a medium heat. Add the onion and a pinch of salt and cook for about 6 minutes until soft, then add the garlic for 1 minute.
- Add the broccoli and beans, crumble in the stock cube and pour in 700 ml of water. Bring to the boil, then simmer for 12 minutes, until the broccoli stalk is tender.
- Take the pot off the heat and blend with a stick blender until smooth.
- Squeeze in the juice of half the lemon, then taste and add more lemon, salt and black pepper.
- Toast slices of sourdough until golden. Serve the soup in bowls with the toast.
Tip Do not skip the stalk. Peeled, it is the sweetest part of the broccoli and blends smoothly.
Per portion
| Energy | 524 kcal |
| Protein | 25 g |
| Carbohydrate | 76 g |
| of which sugars | 11 g |
| Fat | 11 g |
| of which saturates | 2 g |
| Fibre | 16 g |
| Salt | 3.38 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- broccoli1
- cannellini beans1 tin
- onion1
- garlic3 cloves
- lemon1
- sourdough loaf½
- vegetable stock cube1
- olive oil1 tbsp
