Go Back

Broccoli, fennel and bean soup

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Thinly slice the garlic, finely chop the onion.
  2. Chop the fennel and broccoli.
  3. 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.
  4. Bring to the boil and gently simmer for 10-15 minutes, until tender. Turn off the heat.
  5. Add the drained beans and parsley.
  6. Using a stick blender, whiz until you get a silky soup. Add more stock if the soup is too thick.
  7. Reheat the soup, then serve.