Broccoli, cumin and chickpeas soup
31 Mar 2025
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
This broccoli, cumin and chickpeas soup is vegan, gluten-free, low-carb, low-cal yet high in fibre and nutrients, so it’s very health. Also it’s super easy to make, ready in just 15 minutes. Serve it with wholesome bread, brown rice or low-carb lentil wraps.
Ingredients
- 1 Tbsp olive oil
- 2 cloves garlic, chopped
- 2 tsp black cumin seeds
- 500 ml vegetable stock (approx.)
- 1 large broccoli
- 1 small handful of fresh coriander leaves
- 1 tin chickpeas, drained
- Salt and pepper
Instructions
- Chop the broccoli into small pieces.
- Heat the oil in a saucepan and fry the garlic until it softens. Add the cumin seeds and fry for 10 seconds.
- Add the stock and the broccoli pieces. Add more stock if it doesn't cover the broccoli completely.
- Bring to the boil, then lower the heat and simmer for 10-12 minutes until tender.
- Turn off the heat and add the coriander leaves. Using a hand-blender whiz until you get a smooth, silky soup.
- Add the drained chickpeas and reheat for a couple of minutes.
- Serve warm.
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Categories
- Meal Type: - Everyday - Lunch - One Pot - Quick & Easy - Soup
- Cuisines: - British
- Ingredients: - Nuts & Seeds - Other Pulses
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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