Broccoli, fennel and bean soup
Background
This broccoli, fennel and bean soup is, vegan, gluten-free, low-carb, low-cal, yet surprisingly filling and delicate. Serve it with crackers, wholesome bread or flatbread.
Ingredients
- 1 Tbsp olive oil
- 2 cloves of garlic
- 1 onion
- 1 fennel bulb
- 1 broccoli
- 750 ml vegetable stock (approx.)
- 1 tin butter beans
- 1 handful parsley
Instructions
- Thinly slice the garlic, finely chop the onion.
- Chop the fennel and broccoli.
- In a large saucepan heat the oil, sauté the onion and fennel for 5-8 minutes, until soft. Add the garlic and, stir for a few seconds, then add the stock and broccoli.
- Bring to the boil and gently simmer for 10-15 minutes, until tender. Turn off the heat.
- Add the drained beans and parsley.
- Using a stick blender, whiz until you get a silky soup. Add more stock if the soup is too thick.
- Reheat the soup, then serve.
Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Soup
- Cuisines: - Italian
- Ingredients: - Beans - Greens & Salads
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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