Curried cauliflower, broccoli and chickpea soup
This easy, vegan curried cauliflower, broccoli and chickpea soup is not only healthy and warming on cold days but super easy to make. You can use either frozen or fresh vegetables. Serve with wholemeal crusty roll or flatbread.
Ingredients
Method
- Finely chop the onion and garlic. Heat some oil in a large saucepan, then gently sauté them until soft.
- Add the carrot, broccoli and cauliflower and sauté under cover for 5 minutes.
- Add the curry powder and stir until the veggies are well coated. Add the bay leaf, tinned tomatoes and vegetable stock.
- Bring to the boil, cover and simmer for 20-25 minutes until the vegetables are tender. Add the chickpeas and cook for another 5 minutes.
- Turn off the heat, add the herbs, then using a stick blender, blitz the soup until you get a coarse or smooth soup. Add more stock if it’s too thick.
- Serve warm.