Vibrant Green Vegetable and Bean Soup

As part of our blog series on dairy / lactose intolerance, here is a yummy recipe from our Maggie Lynch of  The Soul Food Company.

Vibrant green soup dairy intolerance

Ingredients:

100 grams onion, finely diced (1 large onion)

75 grams celery, finely diced

60 grams fennel, finely diced

20 grams garlic, finely chopped

1 tin butter beans or cannellini or flageolet beans

800 ml – 1000 ml vegetarian stock

180 grams broccoli florets

60 grams spinach

60 grams watercress

3 spring onions, finely chopped

15 grams chervil, chopped

15 grams parsley, finely chopped

1-2 dessertspoons tahini to thicken and add creaminess, also adds more depth (for dairy intolerant people)[/one_half_last]

Method 

Heat pan first, then add oil, diced onion, celery and fennel and sauté until softened, about 5-10 minutes.

Add drained beans and stock, simmer for 2-3 minutes.

Add broccoli, cook for about 5 minutes, then add in spinach, watercress and chopped herbs and simmer for another 2-3 minutes. Quickly blend in Magimix or with a stick blender until smooth.

Season to taste, finally thicken with tahini paste.

Ladle into bowls and serve with crusty sourdough bread.