Creamy Broccoli White Bean Soup

1 1/2 tablespoon extra virgin olive oil
1 shallot thinly sliced
1 garlic clove thinly sliced or minced
1/4 teaspoon chili flakes
1 head of broccoli (450 grams- 1 pound) cut into florets
1 can cannellini beans (400 grams - 14 ounces) drained and rinsed
840 ml (3 1/2 cups) vegetable stock low sodium
salt and freshly ground black pepper to taste

Toppings (optional)
sunflower seeds
chili flakes
fresh oregano
freshly ground black pepper

  1. Heat the oil in a large pan over medium heat, and sauté the shallot until soft.
  2. Add the garlic and sauté for 1 minute or until fragrant.
  3. Add the broccoli, beans and vegetable stock. Cover and simmer until the broccoli are tender. This will take about 5 minutes. Season with salt and pepper.
  4. Using an immersion blender, a blender, or a food processor, blend the soup until completely smooth. 
  5. Serve this creamy broccoli white bean soup in bowls garnished with sunflower seeds, chili flakes, fresh oregano, and freshly ground black pepper.
  6. Enjoy!

Soup can be stored for up to three days in the fridge in an airtight container, or in the freezer for up to one month.

Original Recipes visit: Creamy Broccoli White Bean Soup @

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