Detoxifying Broccoli and Greens Soup with Roasted Chickpeas
Ingredients
Soup
- 3 carrots, chopped (depending on size)
- 2 celery ribs, chopped
- 3 cloves of garlic, minced
- 1 sweet onion, quartered
- 4 cups of broccoli, cut into bite-size pieces
- 1 cup of greens
- 1, 15 oz can chickpeas, drained and rinsed
- 1 avocado, pitted and chopped
- 6 cups of vegetable broth or stock
- 1/4 to 1/2 cup nutritional yeast
- 2 teaspoons of salt, or to taste
- 1/2 teaspoon red pepper flakes
Roasted Chickpeas
- 1, 15 oz can chickpeas, rinsed and drained
- 1 teaspoon of curry powder
- 1 teaspoon of olive oil
- 1/2 teaspoon of turmeric
- Salt to taste
Preparation
Preheat an oven to 400 degrees Fahrenheit (200 degrees Celsius). Place rinsed and drained chickpeas on a parchment-lined baking sheet. Add olive oil and salt, mixing with hands. Bake for 25-30 minutes until chickpeas are crispy. Once done, let them cool, then toss with curry powder and turmeric.
Heat a large soup pot over medium heat. Dry sauté the onion until slightly softened. Use a bit of vegetable broth if needed. After about 5 minutes, add minced garlic, chopped carrots, and celery. Cook for a couple of minutes, stirring frequently.
Add the chopped broccoli, chickpeas (not the roasted ones), vegetable broth, red pepper flakes, and salt to taste (1-2 teaspoons). Simmer for 8-10 minutes or until the vegetables soften.
About 1 minute before the soup is done, add the chopped avocado, greens, and nutritional yeast. Stir well.
In batches, transfer the soup to a blender and blend until smooth. Check the seasoning and adjust if needed.
Serve the soup with the roasted chickpeas on top.
