Recipe: Beany Brocolli Green Soup

Soup makes a great, fuss-free autumnal lunch. I often make a batch of this to heat up in the morning and put in a flask for my teens’ lunch, along with a wholemeal roll. The beans add protein and fibre, making this more filling (and cheaper) than shop-bought options.

Let me know what you think!

Serves 3

Ingredients:

300–400ml water, depending on how thick you like your soup

1 head of broccoli

200g spinach

400g tin cannellini beans

1 tbsp olive oil

Handful of coriander

4 cloves garlic

2 tsp cumin

Juice of 1 lemon

Salt and pepper

Method:

1. Chop the broccoli into small pieces.

2. Crush the garlic and place it in a frying pan with the cumin, salt, pepper and olive oil. Sauté for a few minutes then add the broccoli and 2-3 tablespoons of water.

3. Cook until the broccoli is tender, then stir in the spinach and let that wilt.

4. Place the rinsed beans, lemon juice, coriander and salt into a blender with the water and broccoli and spinach mix.

5. Blend until smooth, then reheat and serve.