| Type | Per person |
|---|---|
| Energy | 185 kcal |
| Fat | 12 gr |
| of which saturated | 1 gr |
| Carbohydrates | 8 gr |
| of which sugars | 2 gr |
| Fibres | 6 gr |
| Protein | 7 gr |
| Salt | 0.4 gr |
Spicy broccoli soup with white beans and lemon by Joke Boon
Starter
6 persons
20 - 30 min
With seasonal products
85gr vegetables p.p.
Ingredients
6 persons
| 1 large stalk of broccoli (approx. 500 g) |
| 1 small pot of white beans (330 g; drained weight 220 g) |
| 1 small red pepper |
| 1 slice of 1 cm ginger root |
| 1/2 lemon squeezed |
| 1 1/2 litres vegetable stock with less salt |
| 75 g toasted hazelnuts coarsely chopped |
| 1-2 tbsp olive oil to drizzle |
Preparation
This soup is as you often find in Asian cuisine slightly spicy and sour, the hazelnuts adding a delicious crunch. The beans provide a creamy consistency.
1. Divide the broccoli into florets and peel the stem, then slice. Put the broccoli in a large soup pan and add the stock.
2. Chop the pepper, if you don't like spicy remove the seeds and seeds.
3. Add the pepper and ginger root to the broccoli and bring to the boil.
4. Simmer gently for 20 minutes, checking a piece of stem to make sure it is cooked. Remove the ginger root. Scoop four heaped tablespoons of the broccoli florets from the pan and set aside.
5. Rinse the white beans in a bulb sieve under cold running water and drain.
6. Add the drained white beans to the broccoli and using a hand blender, puree the broccoli and beans until creamy.
7. Shred the leftover broccoli florets and add them to the soup along with the lemon juice. Season to taste with freshly ground pepper.
8. Ladle the soup into plates or bowls and drizzle with a drizzle of olive oil and sprinkle with the chopped hazelnuts.
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