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:
Chop the broccoli into small pieces.
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.
Cook until the broccoli is tender, then stir in the spinach and let that wilt.
Place the rinsed beans, lemon juice, coriander and salt into a blender with the water and broccoli and spinach mix.
Blend until smooth, then reheat and serve.
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