Creamy Broccoli Chickpea Soup (gluten-free)
Summer is about simple, quick dinners that keep cooking and cleaning times to a minimum so you can enjoy the warm evenings with family and friends instead. We just rearranged our backyard and now spend most evenings out back, dining al fresco under strings of lights, sipping wine while the sun sets behind the trees.
Man, I love summer.
Here’s an easy, no-frills recipe that is sure to please adult and child palates alike. We love chickpeas (also known as garbanzo beans) in our family but for those unaccustomed to cozying up to these little legumes, the flavor is undetectable. You get the nutritional content and creaminess of the chickpeas with the more familiar flavor of everyone’s beloved broccoli.
Chickpeas are lauded for their protein (1 cup of cooked chickpeas contains 15 grams), fiber (1 cup cooked provides 12.5 grams), and vitamin and mineral content. What’s not to love?
Serve this soup as an appetizer or main meal. We enjoyed our warm bowls with a freshly baked loaf of bread.
Here’s what you’ll need:
- one 15-oz can of chickpeas
- 1 tbsp olive oil
- 1/2 yellow onion, chopped
- 1/4 cup celery, chopped
- 2 cloves garlic, minced
- 4 cups water
- 4 cups unsweetened soy milk (almond would work well too)
- 4 cups broccoli florets
- 1/4 cup nutritional yeast
- a dash of nutmeg
- a dash of garlic powder
- 2 tbsp agave
- sea salt and freshly ground black pepper, to taste
- fresh dill for garnish (many other herbs will work beautifully as well!)
Drain, rinse and purée your chickpeas in a food processor.
In a soup pot, heat the olive oil and then sauté the onion, celery and garlic until golden. Add the water, soy milk and broccoli florets and bring to a boil. Immediately reduce to a simmer and cook until the broccoli is completely tender. Add the puréed chickpeas, nutritional yeast, nutmeg and garlic powder and stir until well combined.
In batches (about a cup and a half at a time, depending on the size of your blender), ladle the soup into a blender to purée, returning each puréed batch to the soup pot until the entire stock is consistently creamy. Stir in the agave and season with salt and pepper to taste.
Ladle into bowls, garnish with fresh herbs and serve!