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Curried Broccoli and chickpea soup

Broccoli soup is super healthy all year round. I like to spice it up occasionally, so I made this Curried broccoli and chickpea soup using the “tadka” method,  i.e. tempered it with some Indian spices as the finishing touch. Serve it with naan bread or chapati.  
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 tbsp vegetable oil
  • 2 small heads of broccoli
  • 1 bay leaf
  • 1 tin of chickpeas
  • 1 L vegetable stock
  • Lime juice
  • 1 handful fresh coriander leaves
  • For the tadka tempering:
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp curry powder
  • ½ tsp chilli powder optional

Method
 

  1. Thinly slice the onion and garlic. Roughly chop the broccoli.
  2. Heat the oil in a saucepan, then gently fry the onion and garlic until soft. Add the broccoli, bay leaf and stock, bring the boil, then cook for 15 minutes, until the broccoli has softened.
  3. Add the coriander leaves and blend in a liquidiser or with a stick-blender until smooth and silky (or slightly textured if preferred).
  4. In a frying pan, heat the oil and fry the mustard seeds and cumin seeds for a minute, until they start sizzling and popping. Add the spices and stir for a few seconds, until aromatic.
  5. Add the tadka mixture (including the oil) to the soup and stir. Reheat if necessary.
  6. Serve with a squeeze of lime juice and ground pepper.