A satisfying soup that may be served scorching 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 complete garlic cloves, peeled
- ½ cup almonds
- 2 tbs additional virgin olive oil
- 1.5L Bioglan collagen bone broth (1 tsp per 200ml scorching 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 further virgin olive oil on a baking tray and prepare dinner for 10-Quarter-hour. Go away the combination to chill for 10 minutes.
Step 2.
Put together the bone broth in a saucepan and convey 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.
