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
- 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
- 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.
- 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.
- 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
Green soups usually turn me off. Color either sells me or turns me off. But I have a huge soft spot for chickpeas so I had peek, and I’m surprisingly interested in this soup and have everything on hand, This may be tomorrows dinner. We will see what the toddler and picky husband have to say about green soup.
LOVE the color of this soup – and sounds good too – on the list
Broccoli is my favorite vegetable, and I love how simple this soup is to throw together. A great weeknight dinner recipe!
I’ve never added chickpeas to a blended soup but that’s such a creative idea! 🙂
I’ve been eating on a broccoli spinach cannellini bean soup this week, so this chickpea version is right up my alley. I love when the simple addition of beans or nuts blended in can turn soup into a meal in a bowl. Love the walnuts in this one!
I was just craving a broccoli soup! This looks great (call my crazy, but I am really into having soup for breakfast… I can’t handle starting the day with something cold!)
Made this yesterday and we all loved it! Great recipe! Really enjoy your blog too!
I’m so glad you made this!! Thanks for the lovely comment!
This soup is known as ‘magic soup’ in my household. My 15 month old knows whether a piece of food is meat (picks it up and eats it) or vegetable (picks it up and throws away) by looking at it. The only way to get him to eat vegetables is to feed him when he’s watching something on i-pad… yes, I know, I’m to blame… anyway, he ate a big bowl of this soup in couple of minutes, no entertainment needed! I can’t thank you enough, I’m so happy!
This makes me so happy!!! Love love love! Thank you for the comment and cheers to getting your little guy to eat vegetable soup without the ipad!! Victory! xoxo
we made this tonight and opted for shaved parmesan and homemade croutons in place of walnuts – also added a bit of chipotle for a warm kick!
thank you andrea! thanks to your mom, i’m so happy i found you : )
This was amazing…so easy and satisfying. 🙂
I added some Italian herbs with the broth and a little balsamic vinegar at the end, because I didn’t have lemon or parsley around. Tastes great!
Super quick and easy to make and especially yummy too. It’s a keeper!
Making the broccoli soup but how long do you simmer? Until the broccoli is cooked through?
This soup is like a warm hug on a cold winter morning! I’ve made it 3 or 4 times already, and have added it to my file of favorite soups. 🙂 The last time I made it I added some cumin seeds, which gave it a really rich flavor. Thank you for sharing this delightful soup with the world!
Delicious! I blended about 75% of the ingredients and left the rest in the pot so I could enjoy a combination of the creamy puree and the texture of the chickpeas and brocolli pieces that were left whole. I’ll definitely be making this again.
I’m so glad you enjoyed it!