Broccoli, carrot and chickpea soup
I was going to make my usualeasy broccoli soupfor lunch but accidentally added too much stock it. I need to bulk it out so decided to add some broccoli, carrots and chickpeas. The result was rather delicious! Serve it with crusty rolls or flatbread.
Ingredients
Method
- Cut the florets off and chop the stem into small chunks. Roughly chop the carrots.
- Heat the oil in a saucepan and fry the garlic until it softens.
- Pour the stock over the garlic and add the broccoli florets & stem bits, the carrots.
- Bring to the boil then simmer for 10-15, minutes until the vegetables are tender.
- Add the chickpeas and cook for another minute or so to warm through.
- Turn off the heat, then add a dash of cider vinegar and the parsley leaves. Season to taste, then, using a hand- held blender, whiz until you get a smooth, silky soup.
- Serve immediately.