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Broccoli and chickpea soup

I had to use up some veggies in my larder so I made this hearty, yummy broccoli and chickpea soup. It’s ready within 30 minutes, it’s vegan, healthy and any leftover can be chilled or frozen for another meal. Serve it with wholesome bread or crackers of your choice.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • ½ leek or 1 onion
  • 2 cloves of garlic
  • 1 large carrot
  • 1 head of broccoli
  • 750 ml vegetable stock
  • 1 tin of chickpeas drained
  • 1 Tbsp apple cider vinegar
  • Chilli flakes to serve

Method
 

  1. Chop the onion/leek, garlic and carrot.
  2. Heat the oil in a large pot and gently sauté the chopped vegetables for 8 minutes ( under cover, over low heat).
  3. Meanwhile tear the broccoli florets off the stem, and chop the stem. Add these to the pan and cook for another couple of minutes.
  4. Add the stock, bring to the boil and gently simmer for about 10-15 minutes, until the vegetables are tender, then add two-third of the drained chickpeas.
  5. Using a stick blender, blitz the soup until smooth and velvety, then add the remaining chickpeas.
  6. Reheat the soup, adding more stock if it’s too thick, then serve with a dash of cider vinegar and some chilli flakes scattered on top.