Instructions

1. Cut the florets off and chop the stem into small chunks. Roughly chop the carrots.
2. Heat the oil in a saucepan and fry the garlic until it softens.
3. Pour the stock over the garlic and add the broccoli florets & stem bits, the carrots.
4. Bring to the boil then simmer for 10-15, minutes until the vegetables are tender.
5. Add the chickpeas and cook for another minute or so to warm through.
6. 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.
7. Serve immediately.