It's October and time to start enjoying soups again. But to be completely honest with you, I made this soup on a chilly day in summer and saved sharing it with you until now because soups just seem more fall than summer. Plus calling this post BrOc-tober Soup was just too fun to pass up!
Although I change almost all recipes to make them my own, this soup recipe originally came from Martha Stewart's Meatless. I love that there's a can of protein filled beans in it to make it both creamy and filling. I would never have thought to use puréed beans in a broccoli soup, but now I know I'll do it again and again.
Read on for the recipe!
Broccoli and White Bean Soup - serves 6-8
1 head of broccoli, cut into chunks
2 tablespoons olive oil
1 large onion, sliced
2 cloves of garlic, minced
1 can of white beans, drained and rinsed
2 1/2 cups veggie stock or water
Salt and pepper, to taste
1/4 cups each of sliced almonds and grated Parmesan cheese, for garnish
1. Start by steaming your broccoli for about three minutes. Reserve about 1/2 cup of pretty florets for garnish and chill the rest in a nice bath to stop the cooking process and help them keep their colour.
2. Meanwhile, sauté the onion and garlic in the oil until soft. Add beans and stock and heat until hot.
3. Remove the pot from the heat and add in the broccoli. Purée with an immersion blender or in smaller batches in a regular blender. Season to taste with salt and pepper.
4. Ladle into bowls and garnish with reserved florets, almonds, and cheese. Enjoy!