Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 7.41 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 2 medium leeks, finely sliced
- 4 cloves garlic, peeled and minced
- 1 large zucchini, thinly sliced
- 1 fennel bulb, finely chopped
- 1 bunch parsley, leaves picked
- 2 sticks celery, chopped
- 1 head broccoli, florets chopped, stalk grated
- 2L vegetable stock, hot, made with reduced salt stock cubes
- 400grams cannellini bean, can, drained
- 250grams spinach
- 1 medium lemon, juice
- 1 pinch cracked black pepper
Description
This green veggie soup is warming, packed with nutrients and smooth and silky with cannellini beans blended in.
Instruction tip
Add a dollop of yoghurt and extra herbs to each bowl to serve.
Method
Step 1 of 4
Heat the oil in a large saucepan on a medium high heat. Add the leeks, garlic, zucchini, fennel, grated broccoli stalk and celery and cook for 10 minutes to soften, stirring occasionally.
Step 2 of 4
Increase the heat and stir in the cannellini beans. Pour over the stock and bring the boil. Cook for 5 minutes, reduce the heat and add the broccoli florets, parsley and spinach. Cook for 5 minutes to soften the broccoli.
Step 3 of 4
Remove the pan from the heat and using a handheld blender, blitz well for 2-3 minutes until you have a smooth soup with no lumps. Add lemon juice to taste, season with cracked black pepper and serve.
Step 4 of 4
Add lemon juice to taste, season with cracked black pepper and serve.
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