Chickpea Broccoli Soup Recipes

HEARTY & FRESH BROCCOLI CHICKPEA SOUP | WHOLE FOODS VEGAN

Hearty & Fresh Broccoli Chickpea Soup | Whole Foods Vegan image

This hearty and warming 1-pot Chickpea Broccoli Soup is loaded with all kinds of healthy veggies for extra nutrition. It is plant-based (no eggs, dairy-free), free of oil and other processed ingredients, can be made gluten-free. It is also easy to make and comes together in less than 30 mins!

Provided by Venny Dove, M.D.

Time 30m

Number Of Ingredients 17

Ingredients

2 cups (300 g) cooked chickpeas
2 potatoes (400 g), chopped
2 carrots (130 g), chopped
1 red pepper, chopped
1 onion, chopped
2 cups broccoli florets
1 cup broccoli stem, chopped
1 celery stalk, chopped
1 tsp turmeric
1 tsp thyme
1 bay leaf
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp ground flax seeds
½ cup (40 g) whole grain vermicelli
4 cups (720 ml) water
½ bunch of parsley

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!

Nutrition Facts : Calories 537 calories, Carbohydrate 104 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 22 grams fiber, Protein 24 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 233 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

BROCCOLI, CHICKPEA AND ROOT VEGETABLE SOUP

Broccoli, Chickpea and Root Vegetable Soup image

If you cannot get a celeriac or have never used it and don't feel adventurous enough to try a new vegetable, please use a different root vegetable, such as sweet potato, parsnip, rutabaga, or turnip. Fore more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories Pumpkin

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 celeriac, peeled and cut into small chunks
1 stem broccoli, cut into florets
2 carrots, peeled and cut into small chunks
1 inch-length ginger, peeled and sliced thin
vegetable stock (enough to barely cover vegetables in the pan)
1 teaspoon curry powder (optional)
2 (15 ounce) cans cooked chickpeas, rinsed (or homemade chickpeas)

Steps:

In a large pan, place all the vegetables and add vegetable stock or water and vegetable cubes to the level that barely covers the vegetables.
Bring to a boil, reduce heat, and cook until all the vegetables are tender. (If you have a pressure cooker, cook about 8 minutes under pressure and use a natural releasing method.).
Use a hand blender, blender or food processor to purée the soup.
Add curry powder (optional). Add salt if necessary (I didn't use any.).
Add chickpeas.
Infuse love and serve!

Nutrition Facts : Calories 158.6, Fat 1.5, SaturatedFat 0.2, Sodium 353.5, Carbohydrate 30.6, Fiber 7.1, Sugar 2, Protein 7.5

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