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Christmas Soup

Course: Appetizer
Keyword: vegan,


  • 1 large broccoli cut into small florets
  • 2 handfuls of baby spinach
  • 1/2 can of cannellini beans you can add the whole can if you like, the more beans you add the more fullfilling it will be
  • Handful of fresh corinader you can replace it with fresh parsley
  • 1 garlic clove peeled and chopped
  • 1 tsp ground cumin
  • Juice of a lemon
  • Salt
  • Pepper to taste
  • 500 ml water


  • Place a pan over a medium heat and add some olive oil.
  • Add the garlic, cumin and a pinch of salt and pepper into the pan and cook for 5 minutes until soft.
  • Add the broccoli and the water and cook until tender, about 15 minutes.
  • Add the rest of the ingredinets and bring to boil, lower the heat and cook for another 5 minutes.
  • Once cooked blend until smooth.


You can make the soup one or two days ahead, keep it in the fridge and heat up before serving.
I like to serve mine with fried bread cubes, aka croutons.