Broccoli White Bean Soup - creamy, healthy and super easy to make! (vegan + gluten-free + dairy-free)
Heat the oil in a large pan over medium heat, and sauté the shallot until soft.
Add the garlic and sauté for 1 minute or until fragrant.
Add the broccoli, beans and vegetable stock. Cover and simmer until the broccoli are tender. This will take about 5 minutes. Season with salt and pepper.
Using an immersion blender, a blender, or a food processor, blend the soup until completely smooth.
Serve this creamy broccoli white bean soup in bowls garnished with sunflower seeds, chili flakes, fresh oregano, and freshly ground black pepper.
Soup can be stored for up to three days in the fridge in an airtight container, or in the freezer for up to one month.
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