Broccoli Coconut Cream Soup – Christine Bailey

Ingredients

• 1 tbsp olive oil or coconut oil
• 2 garlic cloves, crushed
• ½ tsp ground cumin
• 300ml vegetable stock
• 1 x 400ml tin light coconut milk
• 1 head (250g) broccoli, broken into florets
• 100g spinach leaves
• 2 x 400g tins cannellini beans, rinsed and drained
• 1 tbsp. lemon juice
• 1 tbsp. chopped fresh parsley
• 2 tbsp. nutritional yeast flakes (optional)
• Sea salt and black pepper