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Spiced broccoli, leek and chickpea soup

This spiced broccoli, leek and chickpea soup is healthy, vegan, low-carb, low-cal and most importantly delicious and easy to make. Serve it with fresh crusty bread.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 head broccoli
  • 1 leek or brown onion
  • 2 cloves of garlic
  • 2.5 cm piece ginger
  • 2 cm piece turmeric
  • 1 tsp dried oregano or marjoram
  • 750 ml vegetable stock
  • 1 tin chickpeas
  • Small handful of parsley or coriander leaves
  • Olive oil for cooking
  • 1 Tbsp apple cider vinegar to serve optional

Method
 

  1. Chop the leek, broccoli, garlic, ginger and turmeric.
  2. Heat a small amount of oil in a saucepan and gently sautée the leek for 5-8 minute until soft.
  3. Add the garlic, turmeric and ginger. Add the oregano and stir for a minute.
  4. Add the broccoli, stir for a few seconds, then add the stock and bring to the boil.
  5. Cook for about 10-15 minutes, over low heat, until the broccoli is tender.
  6. Add the drained chickpeas, bring back to the boil, then turn off the heat.
  7. Add the coriander leaves, then purée the soup, using a stick blender. Add more stock if it's too thick.
  8. When the soup is smooth and silky, stir in the vinegar (if used) and serve with plenty of freshly ground peppercorn.