Prep time: 15 mins, Cook time: 20 mins
4 whole garlic cloves, peeled
2 tbsp of extra virgin olive oil
2 teaspoons dried chilli or paprika
6 pieces of soy and linseed bread or multigrain bread, cut into rounds using a cookie cutter (approx. 30-40 mm) and toasted
2 cups of broccoli, roasted
½ cup of roasted almonds
250ml canned cannellini beans, rinsed, drained
2 tbsp of lemon juice
1½ L of good quality chicken stock
Parsley to serve
Pre-heat the oven to 180 – 200C and on an over tray place the broccoli, garlic, olive and chilli, cook for 10 – 15 minutes. Let the mixture cool for 10 minutes.
In a food processor add all of the ingredients apart from the stock and blend until smooth.
Place the mixture into a saucepan with the stock and cook on a low heat for 10 minutes.
Serve with crusty multigrain bread.