With a few random bits of vegetables left over from the garden, pantry stocked (always) with beans and storming rain outside, the hunger got the creative juices going and we welcomed this greens and bean soup to the recipe book!
Serves 3-4
Ingredients
1/2 head cauliflower
1/2 head broccoli
80-100g broccolini including steams
4 large brussel sprouts or 1 large zucchini
1 packed cup of spinach (or half a frozen block)
1 tablespoon chicken stock powder
1 tablespoon olive oil
1/2 teaspoon chilli flakes
1 can canellini beans (400g)
Water
Salt and pepper
Method
Place the oil into a deep pot and heat. Roughly chop all of the vegetables up and add to the oil, slowly frying off for 5 minutes or the vegetables start to brown. Add the chicken stock powder (or vegetable if you prefer) seasoning and chilli and completely cover with water.
As this starts to come to a boil, drain the bean into a sieve and rinse under water until it runs clear.
Add the beans to the pot.
Bring to a boil, turn down the heat and allow it to simmer for an hour.
Using a hand blender, blitz until smooth and creamy – if you would like it thicker place back on the heat until desired thickness has been achieved.
Serve with croutons and chilli oil!
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