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Broccoli, Watercress and Chickpea Soup

This broccoli, watercress and chickpea soup is a light yet satisfying dish that's perfect for cooler summer days or whenever you want something nourishing without spending much time in the kitchen. It's naturally vegan, packed with vegetables and plant protein, and it’s ready in around 15 minutes. The broccoli provides a creamy base, while the watercress adds a fresh, peppery flavour. Chickpeas make the soup more filling and add extra protein and fibre, creating a simple lunch or light supper that's both healthy and comforting. Serve with crusty sourdough bread, gluten-free scones or your favourite savoury crackers.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 head of broccoli including the stem
  • 1 Tbsp olive oil
  • 2 garlic cloves sliced
  • Water as needed
  • 1 vegetable stock cube
  • 1 x 400g tin chickpeas drained
  • 2 large handfuls watercress
  • Squeeze of lemon juice

Method
 

  1. Cut the broccoli florets and stem into small chunks.
  2. Heat the olive oil in a saucepan and gently cook the garlic for a minute or two until softened.
  3. Add the broccoli and enough water to cover it. Stir in the stock cube.
  4. Bring to the boil, then reduce the heat and simmer for 10–12 minutes, until the broccoli is tender.
  5. Add most of the chickpeas and the watercress, reserving a few chickpeas and watercress leaves for serving.
  6. Remove the pan from the heat and blend until smooth using a hand blender.
  7. Stir in a squeeze of lemon juice and taste for seasoning.
  8. Ladle into bowls and top with the reserved chickpeas and watercress leaves.
  9. Serve warm with sourdough bread, gluten-free scones, or a simple salad on the side. For extra texture, you can also sprinkle over some toasted seeds or crispy chickpeas.