Broccoli, Leek, And Chickpea Soup

Broccoli, Leek, And Chickpea Soup


About 700 grams Broccoli, cut into smaller pieces & blanched
4 Medium Leeks, halved, cleaned, and sliced
3 Cloves Garlic, peeled and chopped
1 Medium Yellow Onion, peeled and diced
1 Yellow Potato, peeled and diced
1 ½ Cup Canned Chickpeas
2 Tbsp Unsalted Butter
3 Tbsp Olive Oil
2 tsp Cane Sugar
5 to 6 Cups Chicken or Vegetable Stock
Sea Salt, to taste
Freshly Ground Black Pepper


Heat the olive oil in a large pot; add leeks, garlic, and onions with sugar. Cook until the mixture is soft and translucent but not brown. (About 5 minutes)

Then add the broccoli, stir for 2 to 3 minutes. Mix in the potato, chickpeas and continue to cook for another 2 to 3 minutes. 

Add the chicken stock, bring it to the boil and simmer for about 15 to 20 minutes. Allow the soup to cool slightly before you puree it with a handheld blender. Bring the soup back to the boil and season with some salt and pepper. Serve warm.


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