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COOKBOOK: Delicious - food mag AUG 2016

RATE: ❤️❤️❤️❤️👌🏻👌🏻💲

You’ve most probably heard me say this a million times, a great soup is not easy to make. A great soup takes time to prepare.

This was a great soup!

This recipe wasn’t overly time consuming to put together which was great. I did have my doubts about almonds with broccoli all in the one soup but Zoe Bingley-Pullin should be praised for this one. It was absolutely delicious and what a healthy choice!

Must try!



Serves 4

3 large broccoli heads, chopped florets

4 garlic cloves, chopped finely

2 tablespoons olive oil

2 teaspoons of dried chilli flakes

1 cup almonds

400g cannellini beans, rinsed and drained

juice of 1 lemon’

2 litres chicken stock

1 bunch of parsley, finely chopped

Optional : toasted sourdough to serve

Preheat oven to 180C.

Heat some oil in frying pan and lightly fry the garlic. Add chilli and chopped almonds and stir for a min. remove from heat.

Toss the broccoli in an oven dish , add garlic mixture and extra olive oil and mix well until all is coated. Place dish in oven for approx 20mins or until broccoli is cooked through. (do not let it blacken)

Set pan aside and allow to cool.

In a deep saucepan, add the broth, cannelloni beans, parsley and broccoli and garlic mixture and bring to boil. Bring to a simmer for 5 mins , add lemon juice and simmer for 1 extra minute. Puree the soup with either a soup blender or adding it in batches into a blender then transferring to a serving bowl.

Ready to be served, with a piece of sourdough.

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