This thick and creamy soup makes an ideal lunch. The cannellini beans really boost the protein content and the coconut milk gives you some essential fats that will help to fill you up (you won't need any bread on the side). This serves 4 and is easily freezable.
1tbsp coconut oil
1 garlic clove, grated
1/2tsp ground cumin
300ml vegetable stock
1 x 400ml tin coconut milk (organic)
1 head of broccoli, broken into florets
100g spinach leaves
2 x 400g tins cannellini beans, drained and rinsed
1 tbsp lemon juice
2tbsp nutritional yeast (optional)
sea salt and black pepper to taste
Heat the coconut oil in a large pan and add the garlic and cumin. Saute over a medium heat for one minute.
Add the stock, coconut milk and broccoli and cook for 10 minutes.
Stir in the spinach, cannellini beans, lemon juice and nutritional yeast flakes (if using). Let the spinach wilt for a minute.
Using a blender, process the soup until smooth. Season to taste and serve.
Vegetarian. Vegan. Dairy Free. Wheat Free. Gluten Free.