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Spiced broccoli and parsnip soup with beans

This vegan spiced broccoli and parsnip soup with beans is a super quick and easy soup. The ginger makes it zingy and super healthy, so this soup is ideal for treating a cold or throat infection. It’s filling too (despite being low-carb), so perfect for those who are on a diet.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 shallot
  • 2 cloves of garlic
  • 2 cm ginger
  • 1 head broccoli
  • 2 parsnips
  • 500 ml vegetable stock
  • 1 tin cannellini beans
  • 2 Tbsp chopped parsley

Method
 

  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.