Creamy Broccoli Chickpea Soup

Creamy Broccoli Chickpea Soup

I love a simple, uncomplicated soup. This particular recipe is a breeze to prepare and you probably have everything you need in your cupboard already. Creamy, comforting and bursting with fresh flavors this is the kind of soup I love to whip up on chilly evenings at the farm when I'm too tired to prepare something more elaborate. Serve this nourishing soup with a glass of red wine and a good dinner date (even if that dinner date is your dog or cat!) Cheers from Tumbleweed!

Creamy Broccoli Chickpea Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4

Ingredients

  • 2 Tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves of garlic, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1 head of broccoli (about 1 pound) cut into florets
  • one 15-ounce can chickpeas, drained
  • 3 cups vegetable stock + additional to thin as needed
  • salt and pepper to taste
  • chopped walnuts for serving
  • minced parsley for serving
  • squeeze of fresh lemon juice for serving

Preparation

  1. Heat the oil in a medium sized pot over medium high heat. Add the onion and sauté for about 5 minutes. Stir in the garlic, crushed red pepper flakes and broccoli. Cook, stirring often for about 2 minutes longer.
  2. Add the the chickpeas, broth and salt and pepper to taste. Bring the soup to a simmer. Remove from the heat and transfer the soup to a high speed blender. Puree the soup until smooth and creamy. Return to the soup pan and keep on low. Taste test and adjust seasonings as needed. Add more broth to thin the soup to your desired consistency. I like this particular soup on the thicker side.
  3. Serve warm with chopped walnuts, parsley, and a squeeze of fresh lemon juice

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go

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