My Gran was the soup queen back in New Zealand. She believed that a warm hearty soup was the answer to chilly winter’s night – real food for the soul. Even back then, Gran always made her soups from scratch with fresh seasonal produce.
My Gran was also one of the only people who could make me eat my broccoli when I was a kid – so this hearty, nourishing soup is in honour of her!
The creaminess of this soup is achieved partly because of the chick peas – which I think works really well. This is a naturally thick dish – so please feel free to add water. It freezes well also (up to 3 weeks), so you can make up batches well in advance and pop them in the freezer to enjoy at a later date.
- 1 medium broccoli head (cut into florets)
- 2 tbsp. coconut oil
- 1 medium red onion, (diced)
- 3 garlic cloves (crushed)
- 2 cups vegetable stock
- 1 cup water (optional)
- 1 can chick peas (rinsed well and drained)
- 1 tsp. chilli flakes
- Salt and pepper to taste
- Steam broccoli until slightly tender and bright green. Place to one side.
- Heat coconut oil in a medium pot over medium heat and saute red onion and garlic (for around 5 minutes).
- Add chickpeas and vegetable stock and bring to a simmer. Add chilli flakes.
- Remove from heat and place stock and chickpeas in a blender followed by the broccoli and puree until smooth. Add a cup of water if you find it to be too thick!
- Season with sea salt and pepper to taste.
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