1 teaspoon fresh lemon juice
Pinch of cayenne pepper
368 CAL, 26 G FAT (4 G SATURATED), 17 G PROTEIN, 22 G CARB, 8 G
SUGAR, 11 G FIBRE, 83 MG SODIUM
Broccoli Soup with White Beans
Heat the olive oil in a medium pan. Add the onion, cover, and cook until
softened, 5 to 7 minutes. Add the garlic, stock, beans, and broccoli. Bring to a
boil, then reduce the heat to medium-low and simmer for 30 minutes. Season
with the lemon juice, cayenne, salt, and black pepper. Carefully transfer the soup
to a blender and puree until smooth. Serve with a simple side salad.
SERVES 1
½ teaspoon olive oil
40 g chopped onion
½ garlic clove, minced
360 ml low-sodium vegetable stock
140 g canned cannellini beans, rinsed and drained
140 g broccoli florets
1 ½ teaspoons fresh lemon juice
Small pinch of cayenne pepper
Pinch of salt