Vegan Broccoli and Cannellini Bean Soup

This soup is thickened with cannellini beans instead of the usual cream or flour. The original recipe calls for rosemary, but as I only had thyme in my kitchen today, I decided to heck it and the taste turned out nicely! But I think it has the potential to be awesome. So I’ll try it with rosemary the next round. :)

Serves: 2 
Cooking time: 20 minutes 

4 cloves of garlic, minced
1 medium onion, finely chopped
1 tbsp extra virgin olive oil
4 cups of broccoli florets, roughly blitzed in food processor
2 tsp salt
1 tsp ground black pepper
1/2 tsp paprika
1 can of cannellini beans, pureed in food processor
4 cups of unsalted vegetable broth
2 tsp fresh thyme
Freshly ground black pepper
Dash of sesame oil

Heat the oil in a soup pot and saute the garlic and onion for about 4-5 minutes. Add the blitzed broccoli florets and fry for another 2-3 minutes; then add the salt, pepper, paprika and pureed beans and stir well. 
Slowly pour in the stock, using a whisk to help you blend the mixture well. Add the thyme (or rosemary) and let your soup simmer for another 12-15 minutes. 
Using a in-pan soup blender, roughly blitz the soup to get a slightly grainy texture. Alternatively, blend it in 
batches in a food processor.
Serve with fresh ground black pepper and a drizzle of sesame oil.

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