Ingredients
Scale
- 1 onion, peeled and quartered
- 2 garlic cloves, peeled
- 10g oil
- 1 zucchini, chopped roughly
- 500g broccoli, roughly chopped
- 3 small potatoes, cubed
- 400g tin cannellini beans, drained and rinsed
- 1l good quality vegetable stock
- Salt and pepper
Instructions
- Place onion and garlic into bowl.
- Blitz on speed 7 for 5 seconds. Scrape down.
- Cook at 100 degrees, speed 2 for 5 minutes.
- Add veggies except cubed potato.
- Blitz on speed 7 for 5 seconds just to break them down. Scrape down.
- Add remaining ingredients.
- Cook at 100 degrees, speed 2 for 20 minutes.
- Blitz on speed 10 for 30 seconds or until smooth.
- Season really well.
Notes
- If you find the soup is too thin for your liking, simply add another two cubed potatoes and cook for 8 minutes and blitz.
- I serve this with cheese rolls and a cheese crisp on top. Simply place 1/2 a tablespoon of cheese onto a lined baking tray and bake at 180 degrees until golden. Remove and allow to cool to crisp up.
- Prep Time: 5
- Cook Time: 25
Nutrition
- Serving Size: 4