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–+ servings

BROCCOLI CHICKPEA SOUP

Servings: 4 People
Greens and proteins in one delicious take. That's a wrap! Adapted from Donna Hay, ©2015.
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Ingredients

SOUP

  • 14 Oz Chickpeas, Drained, rinsed + dried
  • 3 Tsp Nutritional Yeast
  • 1 Tbsp EVO, Plus another 1 tsp
  • 1 Yellow Onion, Thinly sliced
  • 3 Cloves Garlic, Peeled, whole
  • 2 Cups Vegetable Stock
  • 2 Lbs Broccoli, Trimmed + sliced
  • Salt + Pepper

GARNISH (*OPTIONAL)

  • Mint Leaves
  • Roasted Chickpeas
  • Black Pepper

Instructions

ROASTED CHICKPEA GARNISH

  • Preheat oven to 425℉.
  • On a parchment lined baking sheet, toss together half of the chickpeas with nutritional yeast, 1 tsp salt, and 1 tsp EVO. Bake until golden brown, 20 minutes or until crisp.

SOUP

  • Heat 1 tbsp EVO in large saucepan over medium high heat. Stir in onion, cooking 6-8 minutes, or until soft + translucent.
  • Add whole garlic cloves, sauteing 1 minute.
  • Add vegetable stock, bring to boil. Reduce heat to medium.
  • Add broccoli, remaining chickpeas, 1 tsp salt + 1 tsp pepper, cooking until broccoli softens, about 5 minutes.
  • Remove whole garlic cloves. On a cutting board, press them into a paste using a spatula. Stir garlic paste back into soup.
  • Remove pan from heat and purée with hand-held blender (or pour into regular blender) until smooth. If soup is too thick, add a touch more stock and blend.
  • Serve + garnish with roasted chickpeas, mint leaves and black pepper.
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