This simple, Asian-inspired soup is the perfect light, summer lunch.
1 Tbsp. olive oil
1 large clove garlic, minced
1 red bell bepper, chopped or thinly sliced
3 cups broccoli florets
2 cups vegetable broth
2 cups water
2 Tbsp. soy sauce or Bragg's Amino Acids
1/2 tsp. ground ginger
Salt and pepper, to taste
2 cups (540 mL can) white kidney beans
Heat the oil in a large soup pot over medium heat, then saute the garlic for 2 minutes. Add the broccoli, red pepper, vegetable stock, water, soy sauce/Bragg's, and ginger. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the vegetables are tender.
Transfer half of the soup to a blender or food processor and blend until smooth (be careful with the hot liquid!). Pour the blended soup back into the pot and add the white beans. Season with salt and pepper to taste. Continue cooking for an additional 5 minutes, then serve.
*Recipe by Brooke McMillan