Broccoli, cauliflower and chickpea soup
This broccoli, cauliflower and chickpea soup is a simple,nutritious vegan soup that is easy to make and full of flavour. Cauliflower, broccoli, carrot and potatoes create a hearty vegetable base, while chickpeas add plant-based protein and fibre, making the soup satisfying enough for a light lunch or supper. Cumin seeds and fresh coriander give it a subtle aromatic flavour without overpowering the vegetables. The soup is blended until lightly textured rather than completely smooth, then finished with whole chickpeas for extra texture. It’s a comforting, budget-friendly recipe that is also a good way to get plenty of vegetables into a meal.
Ingredients
Method
- Finely chop the onion and garlic. Roughly chop the cauliflower, broccoli and carrot. Peel and chop the potatoes.
- Heat the olive oil in a large saucepan. Add the onion and sauté for about 8 minutes until softened. Add the garlic and cumin seeds and stir for about 30 seconds.
- Add the cauliflower, broccoli, carrot and potatoes. Pour in the vegetable stock and add the bay leaf.
- Bring to the boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender.
- Remove the bay leaf. Add the fresh coriander and blend the soup with a stick blender until lightly textured rather than completely smooth.
- Stir in the drained chickpeas and simmer for a couple of minutes to heat through.
- Season with salt and freshly ground black pepper to taste, then serve hot.