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Spiced broccoli and chickpea soup

This spiced broccoli and chickpea soup is very easy to make – perfect for detoxing or supporting your immune system. I normally make double amount and freeze several portions for quick, midweek lunches.  Serve it with brown rice or wholesome flatbread. You can add more chilli powder if you’d like it very spicy.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 head broccoli about 400g
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp garam masala
  • ¼ tsp turmeric
  • ¼ tsp chilli powder
  • 750 ml vegetable stock
  • 1 tin 400g chickpeas, drained
  • 1 handful coriander leaves
  • Juice of ½ lemon or lime

Method
 

  1. Finely chop the garlic.
  2. Cut the florets off and chop the stem into small chunks.
  3. Heat the oil in a large pan and gently cook the garlic until soft. Add the spices and stir for 30 seconds, until fragrant.
  4. Add the broccoli florets, stir them to coat well, then pour over the stock.
  5. Bring to the boil then simmer for 15-20 minutes until tender.
  6. Add the chickpeas and cook for 5 minutes.
  7. Turn off the heat. Add the coriander leaves and lemon juice, then whizz in a liquidiser or with a hand-held blender until you get a smooth, velvety soup.
  8. Serve hot. Reheat if necessary.