We’re a full week into fevers and coughs and runny noses. I’m so ready for Spring, and planting our garden, and no more sicknesses. But alas, it’s still technically winter, and we were rudely reminded of that this morning when we woke up to a freezing cold house (we had the heat off yesterday) AND snow flurries. I was in the mood for soup, but our fridge and pantry were a bit bare. The only ingredients that sounded good were broccoli and chickpeas, so I made a soup. It’s not even 11 AM and I’ve already had 2 bowls. This soup is so simple and satisfying. And I *think* the girls will like it, since everything is pureed and it has lots of parmesan cheese.
Here’s the recipe…enjoy, and have a wonderful weekend!
Creamy Broccoli Chickpea Soup
2 15-oz cans chickpeas, drained and rinsed
5 cups broccoli florets
1 tsp herbs de provence sea salt
3 tbsp extra virgin olive oil, divided
3 cloves garlic, crushed
1 onion, chopped
5 cups chicken broth
1/2 15-oz can diced tomatoes
1/2 cup parmesan cheese, grated
salt and pepper, to taste
Preheat oven to 350 degrees. Chop 1 cup broccoli florets into 1/2″ pieces and place on baking sheet and add 1 cup chickpeas. Sprinkle with herbs de provence sea salt and 1 tbsp olive oil. Toss, then roast in oven for about 20-25 minutes, stirring occasionally. You want the chickpeas to get crispy, but not too hard.
While chickpeas and broccoli roast, heat oil over medium heat in dutch oven. Add onion and garlic and sauté until translucent. Add remaining chickpeas and broccoli, stir thoroughly, and allow to cook for a few minutes. Then add chicken broth and diced tomatoes. Bring to a boil, then simmer until broccoli is cooked.
Using an immersion blender, puree the soup until smooth and creamy. Add parmesan cheese. Stir, and taste. Season with salt and pepper accordingly. Mine needed more salt than usual because my chicken broth wasn’t very salty.
Serve piping hot into bowls, and garnish with roasted chickpeas and broccoli. Enjoy! Mmmmm.
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