adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cauliflower and broccoli soup with crispy curried chickpeas
Cauliflower and broccoli soup with crispy curried chickpeas
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in a velvety cauliflower and broccoli soup, garnished with crunchy curried chickpeas.
Ingredients:
  • 40g butter
  • 1 leek, pale section only, chopped
  • 2 garlic cloves, chopped
  • 800g broccoli, cut into florets
  • 500g cauliflower, cut into florets
  • 1l mixed vegetables
  • 125ml thickened cream
  • 9.20 gm olive oil
  • 400g can chickpeas, rinsed, drained
  • 1.25 gm curry powder
  • 2.40 gm sea salt flakes
  • 40.00 ml flat-leaf parsley, chopped
Instructions:
  • In a large saucepan over medium heat, melt the butter until it shimmers. Saute the leek and garlic until softened, about 5 minutes. Add the broccoli and cauliflower, stir occasionally, and cook until starting to soften, about 5 minutes.
  • Pour the stock and 3/4 cup (185ml) of water into the pot and bring to a gentle simmer. Let it bubble away, uncovered, for about 5 minutes or until the veggies are nice and soft. Use a stick blender to make the mixture silky smooth. Gently swirl in half of the cream, then season generously with sea salt.
  • Heat oil in a medium frying pan over medium-high heat. Sauté chickpeas for 5 minutes until crisp. Stir in curry powder and salt and cook for 1 minute until fragrant.
  • Garnish the soup with chickpeas and parsley before serving.

Similar Recipes