Quick, creamy soup with broccoli, spinach and cannellini beans. Perfect on detox days or just suitable for every day. Together with crunchy croutons a real treat. Quick to make, vegan, gluten free and oil free option.
Heat large pot with oil on the stove. Add onion, garlic and cumin, stir and sweat for a few minutes. Add celery, broccoli, cannellini beans and spinach and stir well. Deglaze with vegetable stock and season with salt and pepper to taste. Cover and simmer over medium heat for 15 minutes.
15 ml Olive oil, 1 Piece Onion, 4 Piece Garlic cloves, 1 TL Cumin seed, 150 g Celery stalk, 300 g Broccoli, 400 g Cannellini beans, 100 g Spinach, 1000 ml Vegetable broth, Salt and pepper to taste
After the cooking time is up, transfer to a blender and blend on high speed for 60 seconds until a creamy consistency is achieved.
Season to taste, divide among plates and garnish with bread croutons and fresh sprouts as desired.
2-3 EL Coriander fresh, Bread croutons, Fresh cress
Keeps up to 2 days covered in the refrigerator (without croutons and cress), frozen up to 4 weeks. Is very suitable for reheating.