Broccoli and Bean Soup
Serves 4
Core recipe
Points 1½ per serving (original points)
4 spring onions, sliced
1 garlic clove, crushed
2 tsp mild curry powder
1.5 litres veg stock
1 medium potato, chopped (approx 200g)
450g broccoli florets
400g can flageolet beans, drained
Place onions, garlic, curry powder in a pan with 150 ml of
the stock. Bring to the boil and simmer for about 5 mins.
Add remaining stock, potato and broccoli and simmer for
15-20 mins.
Add beans and blend the soup before serving.
Alternatively, blend the soup before adding the beans for a
slightly different texture.
Fry a big chopped leek in fry lite, add 300g broccoli, 600-700ml veggie/chicken stock and about a tbsp of fresh thyme. Bring to a boil and add a can (400 g) of white beans (au naturelle). Cover and cook until broccoli is tender, then mix in blender. Add a bit of ELF to make it creamier and season with salt and pepper.
It's really filling due to the beans
Broccoli and bean soup with thyme
No Count recipe
Fry a big chopped leek in fry lite, add 300g broccoli, 600-700ml veggie/chicken stock and about a tbsp of fresh thyme. Bring to a boil and add a can (400 g) of white beans (au naturelle). Cover and cook until broccoli is tender, then mix in blender. Add a bit of ELF to make it creamier and season with salt and pepper.
It's really filling due to the beans
