This thick and creamy soup makes an ideal satisfying lunch. To boost the protein content I like to blend in cooked butter beans or cannellini beans which have a creamy, soft texture. This is ideal for making in bulk too as it will freeze really well. Broccoli like other cruciferous vegetables is so healthy – packed with energising B vitamins, magnesium and rich in sulphur compounds to support detoxification.
Difficulty –Â Easy
Time – 10 minutes preparation, 12 minutes cooking
Serves 4
Broccoli is supercharged with vitamins and minerals. Packed with vitamins A, C, and E, as well as many other antioxidants and fibre, broccoli is one of the healthiest vegetables you can pile on your plate.
Spinach is rich in vitamin C. It’s also packed with numerous antioxidants and beta carotene, which may increase the infection-fighting ability of our immune systems.
1 tbsp olive oil or coconut oil
2 garlic cloves, crushed
½ tsp ground cumin
300ml vegetable stock
1 x 400ml tin light coconut milk
1 head (250g) broccoli, broken into florets
100g spinach leaves
2 x 400g tins cannellini beans, rinsed and drained
1 tbsp. lemon juice
1 tbsp. chopped fresh parsley
2 tbsp. nutritional yeast flakes (optional)
Sea salt and black pepper
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Nutrition per serving 237kcal, Fat 11.2g, Carbohydrates 18g, Protein 11.1g
