|Broccoli & Bean Soup with Cheese Toasties|
It is a light meal but it is filling, because you get enough substance through the beans. It is easy to make and finished in a relatively short time.
|the beans don´t need long|
As in the video, I serve it with some toast dippers, because Camembert is still enough sitting in the fridge since the holidays. But be careful, taking them out of the sandwich maker, they need a bit of time before you bite into them, they are molten hot.
|Camembert and dried herbs and butter on the outside|
Since I love my soup to have a bit spice, I added a fresh red chili to the ingredients.
1 head broccoli
3 cloves of garlic
1 red chili
1 tbsp butter
1 tbsp oil
1 can canellini beans
350 ml milk
50 ml Noilly Prat
salt and pepper
2 veg stock cubes
2 slices of toast
Start with the butter and oil in the pot and add onion, garlic and chili. Give it 3 minutes to soften and add the broccoli, water, milk Noilly Prat and stock cubes. Season with salt and pepper. Reduce the heat and simmer it until the stalk of the broccoli is getting soft, add the beans and let them warm through, they need 2 more minutes. Use a stick blender to make a smooth soup.
Butter the toast on one side, place the cheese on the other and get a few dried herbs on top. Put them together with the butter on the outside and stick them in a sandwich maker, press down and let them get golden brown. As said above- don´t bite into them immediately- they are HOT