A satisfying soup that may be served sizzling or chilly, this wealthy and creamy soup is greatest served with crusty bread and an additional pinch of paprika.
Substances
- 2 cups broccoli, roasted
- 4 entire garlic cloves, peeled
- ½ cup almonds
- 2 tbs further virgin olive oil
- 1.5L Bioglan collagen bone broth (1 tsp per 200ml sizzling water)
- 250g tinned cannellini beans, rinsed, drained
- 2 tsp paprika
- Serve with a sprinkle of paprika
Technique
Step 1.
Preheat the oven to 180C. Place the broccoli, garlic, almonds, and additional virgin olive oil on a baking tray and prepare dinner for 10-Quarter-hour. Depart the combination to chill for 10 minutes.
Step 2.
Put together the bone broth in a saucepan and produce to a simmer.
Step 3.
Add the roasted greens to a meals processor with the remaining elements and mix till easy.
Step 4.
Add to the saucepan with the bone broth, stir and simmer for 10 minutes. Serve with crusty bread and a pinch of paprika.
Serves 2
Recipe by Zoe Bingley-Pullin.
