1canwhite beans, (cannellini or butter beans) drained and well rinsed
1potato, chopped (floury is best, I used Agria)
1broccoli, florets and stalk, chopped
8large spinach leaves, chopped (approx. 3 cups)
Zest and juice of 1 lemon
Heat olive oil in a deep saucepan or stock pot. Add onion, celery, garlic, cumin seeds and chilli flakes, then cook over a low to medium heat until everything is really soft and fragrant.
Next add your vegetable stock, white beans and potato. Bring to a simmer and leave to cook for about 20 minutes, or until the potato is soft.
Add the broccoli stalks and cook for a few minutes before adding the broccoli florets and spinach, then cook for another five minutes, topping up with a little extra boiling water if needed. Watch the cooking time - you want your broccoli to be soft enough to blend, but don't overdo it otherwise it'll start to smell sulphurous which is not what you want at all.
Blend until smooth, then add the zest and juice of a lemon, and salt and pepper to taste.
Serve sprinkled with extra chilli flakes, if you like.