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A velvety, vibrant green soup of broccoli, carrot, onion and garlic, blended with creamy white beans and a little light coconut milk, with a cheesy kick from nutritional yeast and mustard. It’s topped with crispy bacon and toasted pumpkin seeds. It’s packed with vegetables, high in fibre, and naturally high in protein from the beans.
Soup
Topping (optional)
A large lidded saucepan and a stick blender (or blender).
1.
If making the topping, dry-fry the bacon in the saucepan over a medium heat until crisp (4–5 minutes). Add the pumpkin seeds for the last minute to toast. Tip onto kitchen paper.
2.
Add the oil, onion and carrot to the pan and cook until softened (5 minutes). Stir in the garlic for 1 minute.
3.
Add the broccoli, beans and stock. Bring to the boil, then cover and simmer until the broccoli is tender (12–15 minutes).
4.
Take off the heat and add the coconut milk, nutritional yeast and mustard. Blend until smooth.
5.
Ladle into bowls and scatter with the crispy bacon and pumpkin seeds.
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Storage information
Leave to cool, then cover and refrigerate for up to 4 days. Reheat until piping hot. Freeze the soup (without the topping) for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Bigger appetites: Serve with a slice of wholemeal toast.
Cost-saving tips
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