The weather has been quite variable in Sydney over the past few weeks. But a definite chill in the air yesterday afternoon inspired me to whip up this quick and yummy soup for dinner last night
Well that and the fact that I had a large amount of broccoli in the fridge!
A tin of cannelini beans added some extra protein and fibre to this soup and also helped to thicken it slightly. Parmesan (actually most cheese in general) teams really well with broccoli and the squeeze of lemon somehow ‘lightens’ the soup and enhances the flavour…
Heat a large pot over medium heat. When hot, add the olive oil and onion and sautee for 10 minutes, until the onion is soft and starting to brown.
Add a little water if the onion starts to stick.
Add the garlic and cook for 1-2 minutes, then add the cannellini beans and stir well.
Add the vegetable or chicken stock and bring to the boil over medium-high heat and cook for 2-3 minutes.
Then add the broccoli and cook for 5 minutes.
Carefully puree the soup in a blender or food processor.
Return soup to the pot, taste and adjust the seasonings as necessary.
Serve sprinkled with Parmesan and parsley and a lemon wedge on the side.
Squeeze lemon over soup just before eating.
Serve with big chunks of sourdough toast
Broccoli is a member of the cruciferous (also sometimes called Brassicas) family of vegetables, well known for their nutrient density and anti-cancer properties. I just eat it cause I like the taste of it – oh and I do feel somewhat holier afterwards too!From The Huffington Post“Broccoli. Cauliflower. Brussels sprouts. These are some of the vegetables you probably hated as a kid or tried to feed to the dog when your parents weren’t looking. As it turns out, they’re also some of the best veggies to fight against disease as an adult.Brassicas are a family of vegetables, known to for their disease-fighting substances. Like all veggies, they’re low in calories, fat, and sodium. They’re also a good source of fibre, and contain a variety of other essential vitamins and minerals. You may know them better as cruciferous vegetables, which they’re commonly called.They also contain phytochemicals phytonutrients, which occur naturally in plants and have a variety of health benefits for our bodies. One of the best-known of these benefits in brassica is their apparent cancer-fighting properties. These vegetables contain glucosinolates, sulfur-containing phytochemicals and studies have shown that consumption of brassicas could reduce the risk for multiple types of cancer. Boiling these vegetables can reduce the compounds that give this healthy effect, but steaming, microwaving, and stir frying don’t appear to do so.”