Broccoli, carrot and chickpea soup
23 Jun 2020
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
I was going to make my usual easy broccoli soup for 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
- 1 tsp olive oil
- 3 cloves of garlic
- 1 head of broccoli
- 2 carrots
- 750 ml vegetable stock
- 1 tin of chickpeas, drained
- Handful of fresh parsley leaves
- Apple cider vinegar, to taste
Instructions
- 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.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Soup
- Cuisines: - Italian
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Nut Free - Sugar Free
- Skill Levels: - Easy
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