Ultimate Nutrient-Dense Broccoli Soup
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, such as spinach
- 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 (Optional)
- 1, 15 oz can chickpeas, rinsed and drained
- 1 teaspoon curry powder
- 1 teaspoon olive oil
- 1/2 teaspoon turmeric
- Salt to taste
Preparation
Preheat an oven to 400 degrees Fahrenheit. Place chickpeas on a parchment-lined sheet. Add olive oil and salt. Mix well with your hands. Bake for 25-30 minutes. Once done, let them cool and toss with curry powder and turmeric.
Heat a large soup pot over medium heat. Dry sauté the onion, using a bit of the vegetable broth if needed. After 5 minutes, add garlic, carrots, and celery. Cook for a couple of minutes, stirring frequently.
Add broccoli, chickpeas (not 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 it's done, add avocado, greens, and nutritional yeast. Stir well.
In batches, transfer the soup to a blender and blend until smooth. Check seasoning and adjust if necessary. Serve the soup with the roasted chickpeas.