A simple green soup, which is surprisingly creamy thanks to the bottle of white beans. The candied lemon adds a hint of citrus without being overpowering. If you don’t have this at home, you can also finish the soup with a squeeze of fresh lemon juice and preferably grated zest.
It is unknown
For 4 people
1 head of broccoli
200 g baby spinach
1 large onion
2 cloves of garlic
1,250 ml vegetable stock
600 g canned white beans
1 teaspoon of pepper
1/2 candied lemon
1 tablespoon butter (or olive oil)
Black pepper and salt
75 grams of Parmesan
4 tablespoons of roasted pumpkin seeds
1. Peel the onion and cut into half rings. Peel the onion and chop finely. Fry in a large pan with pepper flakes and a little salt and pepper over low heat until transparent. Stir frequently.
2. Drain the beans and rinse in a sieve under cold running water. Let it soak for a while and add. Break up a little with a wooden spoon or spatula to release their creamy insides.
3. Cut the broccoli into pieces and then cut what has not fallen into smaller pieces. Finely chop the candied lemon. Add everything to the beans and let it boil for about 10 minutes. Stir occasionally. Pour in the stock, bring to a boil and simmer gently for 15 minutes until the broccoli is al dente.
4. Meanwhile, chop the parmesan and pumpkin seeds with a finishing touch and mix in a small bowl.
5. Stir the spinach into the soup (keep your hand aside for a final touch) and mix half the soup with a stick blender. Mix in the remaining spinach.
6. Spoon into the plate, finish with the Parmesan-nut mixture and give each plate an extra spin of the pepper mill.
Recipe: Johanna Goyvaerts
Photo: Eefje De Coninck and Senne Van der Ven