Forget watery, thin green soups! This is a super simple and easy recipe that is quick to make and stores well. Chickpeas add a thicker, creamy texture. I like to take mine to work in a thermos flask for lunch on-the-go
Total time to make : 35 minutes Time to prep : 10 minutes
Time to cook : 25 minutes
Servings : 4
Ingredients
2 tbsp olive oil
1 yellow onion, roughly diced
3 garlic cloves, roughly diced
1 tsp fennel seeds
1 litre stock (I used vegetable)
800g broccoli (heads and stalks), roughly chopped
1 x 400g tin chickpeas, rinsed and drained
Salt and pepper, to season
Basil leaves, fresh
60g Parmesan shavings
Juice of 1/2 a lemon
Method
Heat olive oil in a large, deep saucepan over a medium - high heat and add in the onion and garlic, cooking for about 3 minutes until they start to soften
Add in the fennel seeds and chopped broccoli and continue to stir for another minute so that nothing catches and starts to brown
Pour in the stock and bring to a boil
Once boiling, reduce to a simmer and add the chickpeas. Cook for 5 - 6 minutes until the broccoli is tender but still holds it's bite
Use a stick blender to blend until smooth, season with salt and pepper to taste
Serve with parmesan cheese, torn basil leaves and squeeze of lemon juice
Nutritional Information
(per serving)
233 calories
12g protein, 25g carbs, 11g fat
Good to know:
I also use leftover crunchy chickpeas or toasted seeds to top for more crunch - and if I have it, a drizzle of truffle oil
Can also be enjoyed eaten cold!
Keep stored in the fridge for up to 3 days
To freeze, bring to room temperature and store in an airtight container for up to 3 months
I like to take mine in a thermos flask to work, just keep the toppings seperate and tip on right before you dig in
Vegetarian