Ingredients
Preparation
Step 1 Preheat the oven to 180°C top and bottom heat.
Step 2 Cut broccoli into florets, chop the stalk into small pieces and place in a bowl. Mix with 2 teaspoons rapeseed oil, salt and pepper.
Step 3 Line a baking tray with baking paper, spread the broccoli on it and bake in the oven for 15-20 minutes until it is soft.
Step 4 Cut the leek and garlic into small pieces and sauté them in a large pot with 1 teaspoon of rapeseed oil. Add some salt and cook for 8-10 minutes until the leek is soft. Add some water if necessary.
Step 5 Chop up the spinach and add it to the vegetable stock. Let simmer for 5 minutes.
Step 6 Also add broccoli, beans and oat drink.
Step 7 Puree the soup with a hand blender until creamy. Season with salt and pepper.
1/2 broccoli (250 g)
3 tsp rapeseed oil (15 g)
Pinch of Salt & Pepper
1 leek (150 g)
2 garlic cloves
200 g Fresh spinach
500 ml Vegetable broth
200 g Cooked white beans
150 ml Unsweetened oat drink