With less than 4g of fat, this soup is a healthy lunch time winner!
1 tblsp olive oil
1 onion, roughly chopped
4 cloves garlic, peeled
2 large heads of broccoli, stems finely chopped, tops reserved
1L organic chicken stock
1 can (400g) cannellini beans, rinsed and drained
Pepper to taste
Zest and juice of 2 lemons
1 bunch fresh basil
Extra virgin olive oil, to serve
1 Heat oil in a medium saucepan over a medium heat and cook onion and garlic until soft.
2 Add broccoli stems and chicken stock and bring to the boil. Simmer for 10 minutes or until stems are tender.
3 Add finely chopped broccoli tops and cannellini beans, pour into a blender in batches and blend until smooth. Season with pepper.
4 Serve soup in bowls with labne, lemon juice and zest, torn basil leaves and a drizzle of extra virgin olive oil.
Quantity per serving
FAT – TOTAL 3.4g
SATURATED FAT 1.1kg