Creamy Broccoli Soup with White Beans (Print Version)
# Ingredients:
→ For the soup
01 -
1 pound (500g) broccoli
02 -
4 cups (125g) baby spinach
03 -
1 can (14oz/400g) white beans, drained
04 -
1 medium onion
05 -
2 garlic cloves
06 -
1-inch piece (2cm) fresh ginger
07 -
1/2 bunch flat-leaf parsley
08 -
1/2 cup (100ml) dry white wine
09 -
2 3/4 cups (650ml) vegetable broth
10 -
1/2 teaspoon ground cumin
11 -
Salt, freshly ground pepper, nutmeg, and Espelette pepper (or mild chili powder) to taste
→ For serving
12 -
2 slices white bread or sourdough
13 -
1 tablespoon olive oil
14 -
1/2 cup (100ml) heavy cream
15 -
1 tablespoon chopped fresh parsley
# Instructions:
01 -
Finely chop the onion, garlic, and ginger. Cut the broccoli into small florets, reserving the tender parts of the stems (peeled and chopped). Rinse the spinach leaves. Drain and rinse the canned beans. Wash the parsley and pick the leaves from the stems.
02 -
Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté until softened but not browned, about 3-4 minutes. Add the ground cumin, stir for 30 seconds until fragrant, then pour in the white wine, scraping up any bits from the bottom of the pot.
03 -
Add the broccoli florets and stems, spinach, parsley leaves, and drained beans to the pot. Pour in the vegetable broth, bring to a gentle simmer, then cover and cook for about 10 minutes, until the broccoli is tender but still bright green.
04 -
Using an immersion blender, purée the soup until completely smooth and velvety (or carefully transfer to a blender in batches). Season to taste with salt, pepper, a grating of fresh nutmeg, and a pinch of Espelette pepper or mild chili powder. If the soup is too thick, add a little more broth to reach your desired consistency.
05 -
Cut the bread into small cubes. Heat a tablespoon of olive oil in a skillet and toast the bread cubes until golden and crispy on all sides. In a small bowl, whip the cream until soft peaks begin to form (not fully whipped). To serve, ladle the soup into bowls, top with a dollop of the cream, sprinkle with homemade croutons and chopped parsley.
# Notes:
01 -
This soup is rich in vitamins, minerals, and plant-based protein.
02 -
You can use either an immersion blender right in the pot or transfer to a traditional blender for an extra smooth texture.