Broccoli Chickpea And Root Vegetable Soup Recipes

HEARTY & FRESH BROCCOLI CHICKPEA SOUP | WHOLE FOODS VEGAN

Steps:

• 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!

CHICKPEA-BROCCOLI SOUP

Steps:

• Heat oil in medium saucepan over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
• Add water, tomatoes, salt, and pepper and bring to boil. Add broccoli and chickpeas; reduce heat and simmer, covered, stirring occasionally, until broccoli is tender, about 5 minutes.
• Ladle soup evenly into 4 bowls and sprinkle with Parmesan.
• Per serving: about 1 cup soup and 1 tablespoon cheese

ROOT VEGETABLE SOUP

Steps:

• In a large flameproof casserole, melt the butter.
• Add the onion, shallots, salt and pepper.
• Cover and cook over medium-low heat for 15 minutes, stirring often, or until the vegetables soften.
• Add the carrots, parsnips, turnips, chicken stock, water, and nutmeg.
• Bring the mixture to a boil.
• Turn the heat to medium-low, cover the pot, and simmer the soup for 40 to 50 minutes or until vegetables are tender.
• Taste for seasoning and add more salt and pepper if you like.
• Remove 1 cup of solids from the soup and mash them on a plate with a fork until the mixture is pureed.
• Stir the puree back into the soup.
• Return the soup to a boil.
• In a small bowl, combine the lemon rind, mint, and scallions.
• Ladle the soup into bowls, sprinkle with the mint mixture and serve at once.

CHICKPEA-AND-ROOT-VEGETABLE SOUP

Steps:

• Place the chickpeas in a small stockpot, cover with cold water, and let soak overnight. Drain the beans, and set aside. Dry the stockpot with paper towels.
• Pour the olive oil into the stockpot, and place over medium-low heat. Add the onions, garlic, oregano, thyme, and pepper, and saute, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the carrots and celery, and saute for 3 to 4 minutes. Add the stock, chickpeas, and 4 cups water, and bring to a boil. Reduce the heat to medium low, and simmer for 1 hour.
• Add the potatoes and parsnips, and simmer for 15 minutes. Add the sundried tomatoes and salt, and simmer for 10 minutes. Serve the soup immediately, or store in the refrigerator and serve the next day. It can be stored in the refrigerator for up to 4 days.

CHICKPEA AND BROCCOLI RABE SOUP

Steps:

• Heat a heavy-bottomed pot over medium heat. Add: 2 teaspoons olive oil 2 slices pancetta, chopped fine
• Cook for 3 minutes and then add: 1 large or 2 small carrots, peeled and diced 2 stalks celery, diced 1 onion, diced 4 oregano sprigs A pinch of dried chile flakes (optional)
• Cook, stirring now and then, until soft and lightly browned, about 12 minutes. Turn down the heat if the vegetables start to brown too quickly. When the vegetables are cooked, add: Salt 4 garlic cloves, chopped 2 cups cooked chickpeas
• Cook for a few minutes and pour in: 2 cups chickpea cooking liquid 2 cups chicken stock
• Bring to a boil and reduce to a simmer. Cook for 10 minutes.
• Meanwhile, trim off and discard the woody stems from: 1 bunch of broccoli rabe
• Wash and drain, chop coarsely, and add to the soup. Cook for another 10 minutes. Test a large rabe stem. If it is not tender, cook the soup a few more minutes. Taste for salt and adjust as needed. Serve garnished with: A drizzle of extra-virgin olive oil

SPICED ROOT VEGETABLE SOUP

Steps:

• Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chilli and cumin for final 2 minutes
• Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.
• Ladle into bowls and serve with crusty bread!