Creamy Broccoli Chickpea Soup with Spinach
A delightful and nutritious creamy soup made with broccoli, chickpeas, and spinach, perfect for chilly days or a quick meal.
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.
Notes
Store the soup in airtight containers in the refrigerator for up to 3-4 days, or freeze for 2-3 months. Reheat on the stove before serving. Consider personalizing servings with extras like crushed red pepper or plant-based yogurt.