Broccoli, Butter Bean & Spinach Soup

Another one one my go-to soups that is filled to the brim with goodness - this broccoli, butterbean and spinach soup is super easy to make and a perfect pick-me-up. This is great for batch cooking on the weekend - which you can either freeze, or take to work for a filling lunch.

Here is little more information on the nutrients and goodness:

Butter beans - also known as lima beans, these dried legumes are rich in insoluble fibre and therefore fab at helping food move through the gut. Also rich in soluble fibre, these beans support heart health by helping to reduce bad LDL cholesterol. They also provide protein, energy-boosting manganese and folate.

Broccoli - is an excellent source of vitamin K which helps bones to absorb calcium and therefore great for supporting bone strength. It is also a fab source of vitamin C, which helps to protect the cells that make up the immune system.

Spinach - this is an excellent source of folate, which is needed for the production of red blood cells and the release of energy from food.

Here is how you can make it:

Serves 4

Ingredients:

Knob of butter
Rapeseed oil
1 white onion, finely chopped
4 garlic cloves, crushed
2 x stick celery, finely chopped
1 green chilli, finely chopped
1 tsp ground coriander
One head of broccoli, chopped
400g can butter beans, drained and washed
1 large potato, peeled and chopped into small chunks
1 litre vegetable stock
3 large handfuls of spinach
Salt and pepper to season

Method:

Grab a large pan and heat the butter and a good glug of rapeseed oil. Once hot, add the onions, celery and garlic and cook medium-low heat for 10 minutes, stirring occasionally.
Add the green chill and ground coriander and cook for a further minute. Pour in the vegetable stock, add the broccoli, butter beans and potato. Bring to the boil, then cover and leave to simmer on a low heat for 20 minutes.
Add the spinach, season with salt and pepper and cook for a final 2-3 minutes. Grab a hand blender and then blitz the soup till 80% smooth - I like a few chunks in my soup. Then serve in large bowl and finish with yogurt and a final sprinkle of black pepper.