Spiced broccoli, leek and chickpea soup
This spiced broccoli, leek and chickpea soup is healthy, vegan, low-carb, low-cal and most importantly delicious and easy to make. Serve it with fresh crusty bread.
Ingredients
Method
- Chop the leek, broccoli, garlic, ginger and turmeric.
- Heat a small amount of oil in a saucepan and gently sautée the leek for 5-8 minute until soft.
- Add the garlic, turmeric and ginger. Add the oregano and stir for a minute.
- Add the broccoli, stir for a few seconds, then add the stock and bring to the boil.
- Cook for about 10-15 minutes, over low heat, until the broccoli is tender.
- Add the drained chickpeas, bring back to the boil, then turn off the heat.
- Add the coriander leaves, then purée the soup, using a stick blender. Add more stock if it’s too thick.
- When the soup is smooth and silky, stir in the vinegar (if used) and serve with plenty of freshly ground peppercorn.