Broccoli & Cannellini Bean Soup (HC)
Ingredients
- 1 tbsp olive oil
- 1 leek, sliced
- 1 whole broccoli, cut into small florets, stalk finely chopped
- 1 tsp garlic powder
- 1 tsp thyme
- 400g tin cannellini beans
- 1 low-sodium stock cube
- 600ml water
- Salt and black pepper, to taste
Instructions:
Heat the olive oil in a large saucepan over a medium heat. Add the leek and cook for 4–5 minutes, stirring occasionally, until softened.
Cut the broccoli into small florets and finely chop the stalk. Add to the saucepan with the garlic powder and thyme. Stir well and cook for a further 2–3 minutes.
Drain and rinse the cannellini beans, then add them to the saucepan.
Dissolve the stock cube in 600ml boiling water and pour it into the saucepan. Bring to the boil, then reduce the heat and simmer for 12–15 minutes, or until the broccoli is tender.
Remove the saucepan from the heat and carefully blend the soup until smooth and creamy. Add a little more water if you prefer a thinner consistency.
Return the soup to the heat and warm through. Taste and adjust the seasoning with salt and black pepper as needed before serving.
Note - This recipe makes 2 larger portions or 3 smaller portions, depending on your appetite. The cannellini beans provide a source of plant-based protein and help make the soup creamy and satisfying. Add another protein source if needed. The soup will thicken as it cools, so add a splash of water when reheating until it reaches your preferred consistency