Creamy Broccoli Chickpea Soup with Spinach
Creamy Broccoli Chickpea Soup with Spinach is a delightful dish that melds flavors, colors, and nutrition into one harmonious bowl. This comforting soup is not only rich in creamy texture but also packed with wholesome ingredients that are beneficial for your health. Perfect for a chilly day or when you need a quick, satisfying meal, this soup can easily become a staple in your cooking repertoire.
What makes this recipe truly special is the combination of broccoli, chickpeas, and spinach, each contributing unique flavors and nutritional profiles. Broccoli provides essential vitamins, chickpeas add a hearty protein source, and spinach contributes iron and fiber, making this soup both comfort food and a healthy choice. Whether you’re looking to impress guests or simply nourish your family, this soup is sure to please.
Why make this recipe
This Creamy Broccoli Chickpea Soup with Spinach is a fantastic choice for anyone aiming to incorporate more vegetables into their diet. The vibrant green of broccoli and spinach not only makes the dish visually appealing but also ensures that you get a good dose of antioxidants and vitamins. The creamy texture provided by cashews and nutritional yeast elevates the soup, giving it a restaurant-quality feel without the need for heavy creams or excessive fat.
One of the best aspects of this recipe is its adaptability. You can enjoy it as a light meal on its own or pair it with crusty bread for a more filling experience. Additionally, the ingredients are often pantry staples or easily found in the grocery store, making it simple to whip up whenever you’re in need of a quick meal.
How to make Creamy Broccoli Chickpea Soup with Spinach
To start, gather all your ingredients and prepare the vegetables. Begin by cutting the onion into large cubes and chopping the garlic. Next, peel the potatoes and celeriac, then cut these into approximately 2 cm cubes. When handling the broccoli, separate the florets from the stalk and chop the stalk into similar-sized pieces as the other vegetables. This ensures a uniform cooking process and allows all ingredients to meld beautifully in the soup.
Continue by heating olive oil in a large pot over medium heat. Once hot, add the chopped onion and garlic, sautéing until fragrant, about 1-2 minutes. This step will help release the essential flavors of these aromatics. Add the potatoes and celeriac to the pot, seasoning them with cayenne pepper and nutmeg, and cook for an additional 2-3 minutes while stirring to coat the vegetables.
Now, introduce the broccoli to the sautéed mixture, stirring for an extra 1-2 minutes to slightly soften it before adding the vegetable broth. Bring everything to a gentle simmer, cover the pot with a lid, and let it cook on low to medium heat for about 8 minutes. This step allows the vegetables to become tender and hasty flavors to develop.
While the soup simmers, prepare a flavorful topping. In a separate dry skillet, toast the sesame seeds and sunflower seeds for about 2-3 minutes, stirring frequently until they become aromatic—this will enhance their flavor dramatically. Once toasted, take them off the heat, mix in the chopped parsley, and season with a pinch of salt. Set this aside for use right before serving.
After the soup has simmered, add the cooked chickpeas and let it continue to simmer for an additional 2 minutes. Then, place cashews, nutritional yeast, spinach, parsley, mustard, and a few ladles of the soup into a high-speed blender. Blend the mixture until smooth and creamy, then return the purée to the pot, stirring it in to combine with the remaining soup. Finish by adjusting the seasoning with salt and freshly cracked black pepper, ensuring it’s perfectly balanced.
When ready to serve, ladle the creamy soup into bowls and top with the toasted sesame and sunflower seed mixture, along with a sprinkling of fresh parsley for a beautiful presentation. This dish pairs wonderfully with crusty bread, making for a hearty and satisfying meal.
Ingredients
- 1 onion
- 3 cloves garlic
- 300 g potatoes
- 200 g celeriac
- 500 g broccoli
- 2 tbsp olive oil
- ¾ tsp cayenne pepper
- ¼ tsp nutmeg
- 750 ml vegetable broth
- 240 g cooked chickpeas (equivalent to a small can, drained)
- 25 g cashews
- 4 tbsp nutritional yeast
- 80 g spinach
- 25 g parsley (coarsely chopped, leaves and stems)
- 3 tsp mustard
- ½ tsp black pepper
- 2 tbsp white sesame seeds
- 2 tbsp sunflower seeds
- 3 tbsp parsley (chopped)
- 1 pinch salt
Directions
- Cut the onion into large cubes and chop the garlic. Peel the potatoes and celeriac, then cut them into approximately 2 cm cubes. Separate the broccoli florets and chop the stalks into similar-sized pieces.
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 1-2 minutes until fragrant. Add the potatoes and celeriac, seasoning with cayenne pepper and nutmeg, and cook for an additional 2-3 minutes while stirring.
- Stir in the broccoli and sauté for 1-2 minutes before adding the vegetable broth. Cover the pot and let the mixture simmer on low to medium heat for about 8 minutes.
- While the soup simmers, toast the sesame seeds and sunflower seeds in a dry skillet for 2-3 minutes until aromatic. Remove from heat, mix in the chopped parsley, and season with a pinch of salt. Set aside.
- Add the chickpeas to the soup and continue to simmer for an additional 2 minutes. Then, blend the cashews, nutritional yeast, spinach, parsley, mustard, and a few ladles of soup in a high-speed blender until smooth. Return the purée to the pot and stir to combine.
- Adjust the seasoning with salt and pepper, then serve the soup topped with the toasted seed mixture and chopped parsley alongside crusty bread.
Time Breakdown
• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
How to serve Creamy Broccoli Chickpea Soup with Spinach
Serving this soup is as simple as it is delightful. For the ideal experience, ladle the creamy soup into warm bowls to retain its comforting temperature. The garnish of sesame and sunflower seeds not only adds an appealing crunch but also enhances the flavor profile. A sprinkle of freshly chopped parsley can brighten the dish visually and flavor-wise. To complement the soup, consider serving it with slices of whole-grain or sourdough bread, allowing for easy dipping into the luscious broth.
You can also personalize each serving according to individual preferences. If you’re enthusiastic about spices, you might offer crushed red pepper flakes or a drizzle of chili oil for those who enjoy an extra kick. A dollop of plant-based yogurt could add creaminess for a beautiful contrast without overpowering the subtle flavors in the background.
How to store Creamy Broccoli Chickpea Soup with Spinach
Storing this soup is straightforward, making it an excellent choice for meal prep or leftovers. Once the soup has completely cooled, transfer it into airtight containers and store it in the refrigerator. It can easily be refrigerated for up to 3-4 days, keeping its flavor and texture intact. When you’re ready to enjoy it again, simply heat it on the stove until heated through, stirring occasionally to maintain even warmth.
For longer preservation, you can freeze portions of the soup. Use freezer-friendly containers, leaving some space at the top for the soup to expand as it freezes. This will allow you to keep the soup fresh for up to 2-3 months. Whenever you’re in need of a quick meal, simply thaw the soup overnight in the refrigerator before warming it up on the stovetop.
Tips to make Creamy Broccoli Chickpea Soup with Spinach
To make your Creamy Broccoli Chickpea Soup with Spinach even better, consider some tips for enhancing flavors and textures. One great tip is to roast the broccoli before adding it to the soup. Roasting brings out a deeper flavor, giving the soup a richer profile. If you prefer a chunkier texture, reserve some broccoli florets before blending and stir them back into the soup after pureeing.
Adjust the spices according to personal preferences—adding more cayenne can enhance heat, while more nutmeg can add a warm, earthy undertone. Nutritional yeast not only gives a cheesy flavor but can also be increased for a more pronounced taste, making your soup even more decadent.
Finally, allow the soup to simmer a little longer if you have the time. This will help meld the flavors together beautifully. Don’t be afraid to experiment with additional greens like kale or Swiss chard, which make lovely additions to this already delicious soup.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 280 kcal
• Protein: 12 g
• Carbohydrates: 40 g
• Fat: 9 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 450 mg
FAQs
Q: Can I make this soup in advance?
A: Yes, this soup stores well; you can refrigerate it for 3-4 days or freeze it for up to 3 months.
Q: Can I make this soup vegan?
A: This recipe is already vegan, as it uses plant-based ingredients throughout.
Q: Can I substitute any ingredients?
A: Yes, you can swap out the leafy greens or use different types of beans in place of chickpeas if desired.
Creamy Broccoli Chickpea Soup with Spinach
Ingredients
Vegetable Base
- 1 onion cut into large cubes
- 3 cloves garlic chopped
- 300 g potatoes peeled and cut into 2 cm cubes
- 200 g celeriac peeled and cut into 2 cm cubes
- 500 g broccoli separated into florets; stalk chopped
Seasonings and Oil
- 2 tbsp olive oil for sautéing
- ¾ tsp cayenne pepper for seasoning
- ¼ tsp nutmeg for seasoning
- 1 pinch salt for seasoning
- ½ tsp black pepper for seasoning
Liquids
- 750 ml vegetable broth for the soup base
Main Ingredients
- 240 g cooked chickpeas drained from a small can
- 25 g cashews for creaminess
- 4 tbsp nutritional yeast for flavor
- 80 g spinach for added nutrition
Garnish
- 2 tbsp white sesame seeds for toasting
- 2 tbsp sunflower seeds for toasting
- 3 tbsp parsley chopped, for garnish
- 25 g parsley coarsely chopped, for mixing
- 3 tsp mustard for flavor
Instructions
Preparation
- Cut the onion into large cubes and chop the garlic. Peel the potatoes and celeriac, then cut them into approximately 2 cm cubes. Separate the broccoli florets and chop the stalks into similar-sized pieces.
Cooking
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 1-2 minutes until fragrant.
- Add the potatoes and celeriac, seasoning with cayenne pepper and nutmeg, and cook for an additional 2-3 minutes while stirring.
- Stir in the broccoli and sauté for 1-2 minutes before adding the vegetable broth. Cover the pot and let the mixture simmer on low to medium heat for about 8 minutes.
- While the soup simmers, toast the sesame seeds and sunflower seeds in a dry skillet for 2-3 minutes until aromatic. Remove from heat, mix in the chopped parsley, and season with a pinch of salt. Set aside.
- Add the chickpeas to the soup and continue to simmer for an additional 2 minutes.
- Blend the cashews, nutritional yeast, spinach, parsley, mustard, and a few ladles of soup in a high-speed blender until smooth. Return the purée to the pot and stir to combine.
- Adjust the seasoning with salt and pepper, then serve the soup topped with the toasted seed mixture and chopped parsley.
