Every time I make soup I stand in the kitchen singing the soup song from The Mighty Boosh to myself while chopping and stirring. I’m sure my neighbours are sick of hearing me sing “soup soup, tasty soup, soup” over and over, but I just can’t seem to make soup without the soup song!
Anyway, enough about my weird cooking quirks and on to the tasty soup! This is deliciously creamy and insanely quick and easy to make. You can have this on the table ready to go in under half an hour from walking in the door, and paired with some crusty bread (or my go-to, a toasted cheese sandwich) makes for a perfect mid-week dinner.
- 3 cloves garlic
- 2tsp chilli flakes (optional)
- 3 cups stock
- 2 cans of white (cannelini) beans
- Head of broccoli
- 2 lemons
- Salt & pepper
- Pine nuts
- Finely chop the leek and garlic and cook in a large pot with a little oil until transparent
- Add the chilli flakes and stir for 30 seconds before adding the stock and beans. Leave to simmer for 5 minutes
- Meanwhile, chop the broccoli into florets and steam for 3 minutes, until bright green in colour.
- Rinse until cold water and then drizzle with the juice of 1 lemon, set aside.
- Cool the bean mix slightly then combine with half the broccoli and blitz in batches in a food processor until smooth
- Return to the saucepan and bring up to a simmer, season with salt & pepper and the juice of the remaining lemon
- While the soup is reheating toast the pine nuts and set aside
- Serve the soup and top with the remaining broccoli and a sprinkle of pine nuts
Easy as that! The chilli flakes are optional but I’d recommend using them, they add a little kick of spice without overpowering the soup, rather just adding a bit more depth to the flavour.
Do you know the Mighty Boosh Soup Song? Are you prone to singing while cooking too, or am I the only weird one?!