Hearty & Fresh Broccoli Chickpea Soup | Whole Foods Vegan
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Print Recipe Servings 4
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Ingredients
- 2 cups (300 g) cooked chickpeas
- 2 (400 g) potatoes chopped
- 2 (130 g) carrots chopped
- 1 red pepper chopped
- 1 onion chopped
- 2 cups broccoli florets
- 1 cup broccoli stem chopped
- 1 celery stalk chopped
- 1 tsp turmeric
- 1 tsp thyme
- 1 bay leaf
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 tbsp ground flax seeds
- ½ cup (40 g) whole grain vermicelli
- 4 cups (720 ml) water
- ½ bunch parsley
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Instructions
- Place the chopped veggies (potatoes, carrots, red pepper, onion, broccoli stem, celery stalk) in a pot. Cover with water and bring to a boil.
- Add the seasoning (turmeric, thyme, bay leaf, salt, and black pepper) and flax seeds. Cover and cook for 15 minutes, stirring occasionally.
- Then, add the cooked chickpeas, vermicelli, and broccoli florets. Cook for another 5 mins. This way the broccoli florets will keep their nutrients and color and are not going to overcook.
- Take out the bay leaf and serve sprinkled with chopped parsley.
- Enjoy!
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Notes
- I like to add the broccoli florets last so they can keep their nutrients and bright green color. They will soften a bit by the hot soup.
- You can also use dry chickpeas. Soak them overnight (for 12 hours), put them in a pot with plenty of water. Bring to a boil and cook for about 40 minutes or until soft. In the middle of the cooking time, you may start adding the veggies so they are ready together with the chickpeas and don't get overcooked.
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