I am a huge fan of broccoli and really look forward to it’s arrival in our veggie box.
So I set out to find a recipe that uses this wonderful Brassica, which is high in both vitamin C and dietary fibre.
Having always wanted to try and make Broccoli and Stilton Soup (but not being very fond of the Stilton bit!), I stumbled upon this – Creamy Broccoli and White Bean Soup – which sounded very interesting. And yes, it was good, especially with a hunk of freshly baked bread!
Ingredients (serves 4)
- 1 head broccoli (1 pound), cut into florets, stems thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 2 garlic cloves, thinly sliced
- One 15-ounce can cannellini beans, drained
- 2 1/2 cups chicken stock
- Kosher salt and freshly ground black pepper
- 1 tablespoon pine nuts, toasted
- 1/2 ounce shaved Parmesan, for serving
- Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly. Reserve 1/2 cup florets for garnish.
- Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes. Add beans and stock and bring mixture to a simmer. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.
Look out for the next recipe which uses in season apricots!
The Wellness Almanac 
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