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Broccoli, cauliflower and chickpea soup

This broccoli, cauliflower and chickpea soup is a simple,nutritious vegan soup that is easy to make and full of flavour. Cauliflower, broccoli, carrot and potatoes create a hearty vegetable base, while chickpeas add plant-based protein and fibre, making the soup satisfying enough for a light lunch or supper. Cumin seeds and fresh coriander give it a subtle aromatic flavour without overpowering the vegetables. The soup is blended until lightly textured rather than completely smooth, then finished with whole chickpeas for extra texture. It’s a comforting, budget-friendly recipe that is also a good way to get plenty of vegetables into a meal.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: British
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 small head cauliflower roughly chopped
  • 1 small head broccoli roughly chopped
  • 1 medium carrot roughly chopped
  • 2 medium potatoes peeled and chopped
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 750 ml vegetable stock
  • 1 handful fresh coriander leaves
  • 1 tin chickpeas drained and rinsed
  • Salt and freshly ground black pepper to taste

Method
 

  1. Finely chop the onion and garlic. Roughly chop the cauliflower, broccoli and carrot. Peel and chop the potatoes.
  2. Heat the olive oil in a large saucepan. Add the onion and sauté for about 8 minutes until softened. Add the garlic and cumin seeds and stir for about 30 seconds.
  3. Add the cauliflower, broccoli, carrot and potatoes. Pour in the vegetable stock and add the bay leaf.
  4. Bring to the boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender.
  5. Remove the bay leaf. Add the fresh coriander and blend the soup with a stick blender until lightly textured rather than completely smooth.
  6. Stir in the drained chickpeas and simmer for a couple of minutes to heat through.
  7. Season with salt and freshly ground black pepper to taste, then serve hot.