Name: Broccoli, carrot and chickpea soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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

Broccoli, carrot and chickpea soup

23 Jun 2020

by Dinna

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.

https://cooktogether.com/recipe-items/broccoli-carrot-and-chickpea-soup/

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