1 head of broccoli, roughly chopped (use the top 1/2 of the stalk)

2 medium sized zucchini, cut into 2 cm pieces

2 whole fennel bulbs, roughly chopped

1 litre of vegetable stock  (or 500ml each of chicken stock and veg stock)

1 big bunch of flat leaf parsley, roughly chopped

1 can of organic cannellini beans

Juice of 1 lemon

METHOD

Place all the vegetables into a pot and cover with the stock.  Bring to the boil and then reduce the heat and simmer until the vegetables are just tender. 

Then add all the parsley and the cannellini beans and cook for another 5-10 mins or until beans are soft.

Place all the ingredients into a blender or food processor and blend until smooth consistency.  Add water or a little more stock if the soup is too thick.  Add pepper and salt to taste.

Just before serving stir through the lemon juice. 

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