Chickpea and Broccoli Soup 

 

Serves 6

Preparation: 15-20 minutes

Cooking Time: 20-25 minutes

Ready in under an hour

 

This is a Guest Recipe from Yummy Simple Recipes

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This looked amazing and I cannot wait to try it.

 

 

Ingredients

 

For the Soup

 

• Knob of butter

• 2-3 tablespoons olive oil

• 1 onion  chopped

• 1 carrot, chopped into small pieces

• 1 cloves of garlic, crushed

• 4 stalks celery, chopped

• 1 red and 1 yellow pepper, chopped

• 1 head of broccoli, broken into small florets

• 1 teaspoon Italian dried herbs

• 700 - 900 ml (1¼ - 1½ pt) vegetable stock

• 400g chickpeas (from a tin and drained)

• Sea salt

• Freshly ground black pepper

 

For the Garnish

 

• Handful of freshly chopped parsley

• A swirl of sour cream

• A drizzle of olive oil

• 200g chickpeas, fried until golden in salt and olive oil

 

 

Method

 

1. Melt the butter in a pan.
    

2. Sauté the vegetables adding firstly the garlic and onion, then adding the carrot over a medium heat until starting to soften.
    

3. Add the peppers, herbs and the celery and keep stirring.
    

4. Add the vegetable stock and also the chickpeas ands bring to the boil.
    

5. Add the broccoli and the seasoning, cover and cook for a further 5 minutes.
    

6. Add a good handful of chopped parsley and cook for another 2 minutes.
    

7. Meanwhile, fry the remaining chickpeas in a little olive oil and seasoning until golden brown.
    

8. Chop the parsley ready for the garnish.
    

9. The soup should now be cooked and can be either liquidised or blended with a hand held blending stick.
    

10. Serve the soup in to bowls, add a swirl of cream, a sprinkling of parsley and then with crunchy chickpeas.