Broccoli & Bean Soup

I recently discovered a love for pureed soups. Here's the one that's currently in my refrigerator:

Broccoli & Bean Soup

• 2 small bunches of broccoli florets
  
• 4-8 cups veggie broth
• 1 can white beans, rinsed and drained
• cumin
• salt & pepper
  
• clove or two of garlic, minced
• some onion, diced
• olive oil

Saute garlic and onion in olive oil until soft. Add broccoli, broth and half the beans. Bring to boil. Lower heat and simmer 10-15 minutes (until veggies soft). Puree with immersion blender. Add seasonings and remaining beans. Heat until beans are warm. Serve.

I like to reserve some small bits of broccoli florets until the end, then add them and cook them until just tender. It gives the soup another texture dimension.

For a creamier texture, I might add some rice milk, soy milk or cooked white rice before I blend the soup. Sometimes I add some cauliflower florets or aspargus bits, too.