Instructions

1. Chop the leek, broccoli, garlic, ginger and turmeric.
2. Heat a small amount of oil in a saucepan and gently sautée the leek for 5-8 minute until soft.
3. Add the garlic, turmeric and ginger. Add the oregano and stir for a minute.
4. Add the broccoli, stir for a few seconds, then add the stock and bring to the boil.
5. Cook for about 10-15 minutes, over low heat, until the broccoli is tender.
6. Add the drained chickpeas, bring back to the boil, then turn off the heat.
7. Add the coriander leaves, then purée the soup, using a stick blender. Add more stock if it's too thick.
8. When the soup is smooth and silky, stir in the vinegar (if used) and serve with plenty of freshly ground peppercorn.