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Broccoli, ginger and white bean green soup

Here is another gorgeous soup adapted from the Hemsley sisters – fantastically healthy with the cruciferous broccoli but also a filling meal in itself thanks to the proteins in the white beans.

With its anti-inflammatory ginger and lots of chlorophyll from the coriander you have a perfect soup-meal. To serve add a drizzle of walnut or olive oil or of chimichurri sauce or toasted seeds.

INGREDIENTS for 4 people

  • 1 tbsp. coconut oil
  • 2 large onions roughly chopped
  • Optional – 4 garlic cloves diced
  • A large piece of fresh root ginger (about 160g) – unpeeled if organic – roughly chopped
  • A small pinch of cayenne pepper
  • 600g broccoli, slice the stalks and roughly chop the florets
  • 1 litre veggie broth
  • 1 tin (250g drained weight) of white haricot beans
  • 4 large handfuls of fresh parsley
  • juice of 1 large lemon
  • 3 tbsp. tamari or 2–3 large pinches of sea salt
  • Black pepper, to taste
  • Olive oil

INSTRUCTIONS

  • Heat the coconut oil in a large saucepan over a low heat and gently fry the onion, garlic, ginger and cayenne pepper for 5 minutes
  • Add the broccoli stalks and the broth. Bring to the boil, then reduce the heat immediately and simmer on a medium heat for 8 minutes
  • Add the broccoli florets, beans and parsley. After 5 minutes cooking, use a knife to pierce the broccoli. If tender, then turn the heat off and leave to cool a bit.
  • Blend in a blender or with a blending stick.
  • Add the fresh lime or lemon juice, the tamari or sea salt and pepper and blend.
  • Taste and check for seasoning
  • Serve with a drizzle of oil, extra chimichurri sauce or toasted seeds.
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