I have one piece of graffiti art to share. It was quite large, so its taken in stages and I think quite relevant for the state of our depressing political environment at present.
Images below start from the left to the right....
Below a little hope....maybe...who knows...
With our legs heavy and feet sore, we were glad to get back home and tuck into a big bowl of homemade Broccoli and White Bean Soup.
I had picked up some broccoli to accompany a potato dish but it did not get used in favour of tinned peas, so not to waste it I had decided to make a soup with it.
My intention was to make Broccoli and Stilton Soup, but swayed for something different with this Broccoli and White Bean Soup. I had made some chilli oil from a previous dish and swirled a little over the soup that looked plain.
I had also picked up a loaf of sourdough bread from one of the many independent bakeries in the area. It was good to dunk the crusty bread into this thick soup.
I am sharing this with Soups, Salads and Sammies hosted by Kahakai Kitchen.
Broccoli and White Bean Soup
2 tablespoons olive oil
1 large onion, finely sliced
2 garlic cloves, crushed
Pinch of chilli flakes
1 head of broccoli, chopped including the stalk2 pints vegetable stockSat tot taste
1 x 400g can of white beans (butter beans, cannellini beans), drained and rinsed
Heat oil in a wide pan. When warm, add the onion and cook over medium heat until softened, then stir in garlic and chilli flakes and cook for a couple of minutes, then add in the broccoli and chopped stalk. Cook for a few minutes, then pout in the vegetable stock, bring to the boil.
Then reduce heat and cook on medium heat until the broccoli is soft, stir in the beans, salt and then simmer for a further 10 or 15 minutes, then add salt to taste.
Turn off heat and then using a hand held blender, blend until smooth.
Taste and adjust seasoning and drizzle with a optional swirl of chilli oil.
Serve with crusty bread.