Broccoli and broad bean soup
Try this bowl of broccoli and broad bean soup this week for a light dinner.
1. Immerse the broad beans for 1 minute in boiling water. Drain and rinse under cold water. Remove the skin and set aside.
2. Separate the broccoli florets and wash with water. Peel and chop the onion. Toss in olive oil in a pot until it turns translucent. Add the broccoli and the broad beans. Season with salt and pepper. Cover with water and bring to a boil. Reduce the heat and leave to cook for 20 minutes on a gentle simmer.
3. Keep some broccoli and fava beans for decoration.
4. Blend the soup until you obtain a fine consistency. Divide the soup into 6 glasses, leave to cool and refrigerate for 30 minutes.
5. Before serving, decorate with the remaining broccoli and beans. Serve cold.
Our cooking tip: You can add some baby spinach to the soup.
Photo credit: Sucré Salé
