Easy Broccoli Soup with Spicy Roasted Chick Peas

This thick, easy Broccoli Soup is just perfect for a supper starter, easy lunch or midweek meal. It’s quick to throw together, totally nourishing feel-good food and gets a nice crunchy kick from the Spicy Roasted Chickpeas scattered on top.

Course Main Course

Cuisine American

Keyword Easy Broccoli Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 470kcal

Author Isabel Laessig

Ingredients

For the Spicy Roasted Chickpeas

14 ounces chickpeas
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon chilli powder
Pinch garlic powder

For the Easy Broccoli Soup

1 tablespoon olive oil
2 cloves garlic crushed
1 leek finely chopped
1 stalk celery finely chopped
4 cups chicken stock
1 head broccoli including stalk, roughly chopped
1 cup peas frozen
1 handful parsley roughly chopped
100 g hummus
2 tablespoons grated parmesan optional
Salt and pepper to taste
½ lemon juice of ½ lemon
2 teaspoons cornflour
Feta Cheese to top

Instructions

Start with Spicy Roasted Chick Peas
Preheat the oven to 200C / 400F / 180C fan forced. Line a large baking tray with baking paper.
Drain and rinse the tin of chick peas, then dry thoroughly using paper towel.
Tip the chick peas onto the prepared baking tray and coat with the oil and salt. Bake for around 30 minutes making sure to give them a mix every 10 minutes. When done they’ll be darkened, golden and crispy.
remove the chick peas from the oven, tip into a bowl and mix with the chilli powder and garlic powder.

For the Broccoli Soup

In a large saucepan over medium heat, saute the leek, garlic & celery in the oil.
After about 5 minutes when they are soft and translucent add the stock, broccoli and peas and bring to the boil for 3-5 minutes. Test they are ready when the broccoli is still firm and green but also fork tender.
Now add the parsley, hummus and parmesan and stir well.
Turn off the heat and use a handheld stick blender to blend the soup until it looks thick, creamy and nearly smooth.
Add salt and pepper to taste, then return to the heat.
As soon as it starts to bubble again, mix together the cornflour and lemon juice and stir through to thicken.
Serve and top with roasted chick peas and crumbled feta.

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