This soup is one of my favs because it is easily modified to what you have available in the fridge. It is also very creamy with the potato, chickpeas and milk. This soup is a favorite main dish in our home. I highly recommend using a hand blender for soups like this, it makes logistics of blending and clean up so much easier. I like to soak a bunch of beans or chick peas a the beginning of the week and then put them in the freezer for use. It saves so much prep time.
- 6 cups broccoli florets (I use 1 head of Broccoli) chopped
- 1 onion
- 1 potato (peeled optional)
- 1 cup soaked chickpeas
- 2 cups cauliflower florets, chopped (optional)
- Chicken or Vegetable Stock (if bought low sodium is better) or water and bouillion cube
- Milk of choice – I use skim
- 1 1/2 tsp ground cumin
- 1 tsp black pepper
- salt to taste
- 1 tbsp olive oil
- 1 tsp ground garlic or 2 garlic cloves
Other fun spice additions – Can be added while blending to taste
- herbes de provence
- cayenne pepper
- If using water and bullion cube, boil a kettle of water while doing the rest of the prep.
- Put the olive oil in a soup pot and heat over medium flame. Chop the onion and put it in the pot to begin sautéing, stir occasionally.
- Clean and chop the potato. I sometimes skin the potato, sometimes not. Yukon gold potatoes are optimal, but not crucial. When the onion is translucent, add the potato and chickpeas to the pot, stirring occasionally.
- Clean the garlic. Clean and chop the broccoli and cauliflower. I use the stems too, This soup is actually a great way to use up broccoli stems that you don’t need for other recipes. Add the broccoli, garlic cloves and the cauliflower.
- Cover the veggies with liquids. I do half and half of the water and bullion or stock and milk. If using the water I like to start with the heated water and add the bullion cube then, but it doesn’t really matter. Stir.
- Season as you like. This time I used garlic powder and cumin with some fresh ground black pepper.
- Simmer covered, stirring occasionally until the veggies are soft. If you want a thicker soup, uncover the pot.
- Turn off the heat, uncover and let the soup sit for a while (15 mins?) and then blend. I really like our hand held blender, it is really convenient.
- Your soup is ready to serve. Make any spice adjustments as you blend to get the spices nice and evenly distributed.
Kayla Ankeny, SahajaSoma
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