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Broccoli, carrot and chickpea soup

I was going to make my usualeasy broccoli soupfor 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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Cut the florets off and chop the stem into small chunks. Roughly chop the carrots.
  2. Heat the oil in a saucepan and fry the garlic until it softens.
  3. Pour the stock over the garlic and add the broccoli florets & stem bits, the carrots.
  4. Bring to the boil then simmer for 10-15, minutes until the vegetables are tender.
  5. Add the chickpeas and cook for another minute or so to warm through.
  6. 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.
  7. Serve immediately.