Vibrant Green Vegetable and Bean Soup
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]
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.