Broccoli and Bean Soup

Broccoli and Bean Soup

This may not sound like a usual combination. However, it tastes lovely. The mild flavored flagellate beans as well as the potatoes render the soup creamy in texture. Broccoli is a highly nutritious vegetable, full of iron, folic acid and cancer combating phytochemicals.

For 4 servings

  • 4 sliced spring onions, sliced
  • A crushed clove of garlic
  • 2 tea spoons of mild curry powder
  • 1.5 litres or 2.5 pints of vegetable stock
  • A medium chopped potato
  • 50g or 1lb of broccoli florets
  • 400g or a 14oz can of drained flageolet beans

Put the onions, curry powder and garlic in a pan with a quarter of a pint of the stock.

Bring to boil and then simmer for five minutes.

Place the remaining stock, broccoli and potato in the pan and simmer for 15-20 minutes.

Put the beans into the mixture, then purée the soup in a food processor or blender (in a few batches as needs be).

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