1 red onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 tsp dried thyme
1 tsp oregano
1 Head of Broccoli
1L vegetable stock (salt reduced)
400g cannellini beans, rinsed
250g cauliflower, grated
1/4 bunch baby wombok (Chinese cabbage), thinly sliced
400g tin lentils, rinsed
3 tbs lemon juice
1/4 cup fresh parsley, chopped
Heat a saucepan over medium heat. Add onion, celery, garlic and herbs and sauté for a few minutes.
Add broccoli and stock and bring to a simmer for 10 minutes.
Add cannellini beans, then blend soup with a stick blender.
Return to the boil and add cauliflower, wombok, broccolini flowers and lentils and return to a simmer.
In a separate bowl, whisk together lemon juice and eggs, then divide between four bowls.
Add soup to bowls, making sure it is as hot as possible to cook the egg, top with parsley to serve.