Instructions

1. Peel then roughly chop the parsnips. Chop the broccoli, including the stem.
2. Finely chop the shallot, garlic and ginger.
3. Heat the oil in a saucepan over medium heat and gently fry the shallot, ginger and garlic.
4. When they look soft and translucent, add the broccoli and parsnip pieces, then pour over the stock.
5. Bring to the boil and cook for 15 minutes. Add the parsley.
6. Using a stick blend, process the soup until you get a smooth, creamy soup.
7. Add the drained beans, then reheat the soup and serve.