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Export 11 ingredients for grocery delivery
Step 1
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and sauté for an additional 1-2 minutes, stirring occasionally, until fragrant.
Step 2
Add in the vegetable stock, broccoli, cauliflower, white beans, cumin, 1 teaspoon sea salt, crushed red pepper flakes and black pepper, and stir until combined. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 5-8 minutes, or until the broccoli and cauliflower are tender. Stir in the spinach and cook for 1 minutes, or until it is slightly wilted.
Step 3
Use an immersion blender (or transfer the soup in batches to a traditional blender) to puree the soup until smooth.
Step 4
Stir in the lemon zest and juice until combined. Then taste, and season the soup with additional salt and pepper if needed.
Step 5
Serve warm, garnished with your desired toppings. Or refrigerate in a sealed container for up to 3 days.
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