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vegan broccoli potato soup

Broccoli Potato Soup with Roasted Chickpeas.

Kelly Roenicke
You will love this creamy broccoli potato soup on a cold day. Crunchy seasoned chickpeas on top are the perfect finishing touch.
5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Cuisine Dairy Free, gluten free, vegan.
Servings 6
Calories 375 kcal

Ingredients
 
 

For the roasted chickpeas:

For the soup:

  • 1 Tablespoon olive oil
  • 1 medium onion chopped
  • 3 garlic cloves
  • 3 Yukon Gold potatoes peeled and chopped
  • 2 ½ cups broccoli florets florets removed and chopped
  • 32 ounces vegetable broth
  • 1 teaspoon sea salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper

Instructions
 

Make the roasted chickpeas:

  • Preheat oven to 350 degrees F. Line a pan with parchment paper. Place the rinsed chickpeas on the pan and pat dry. Drizzle with olive oil and sprinkle with the curry powder, Garam Masala, and spices.
  • Bake at 350 degrees F for about 45 minutes, shaking the pan now and then to redistribute the chickpeas. Remove from oven to cool.

Make the soup:

  • Saute the onion and garlic in olive oil in a large pot over medium heat for about five minutes.
  • Add the potatoes and broth and raise heat to high. Bring to a boil, then reduce to a simmer and simmer for about 15 minutes until potatoes are tender.
  • Add broccoli florets and raise heat to medium. Cook until broccoli is tender and bright green, about 10 minutes.
  • Add salt, pepper, and garlic powder.
  • Remove pan from heat and puree using an immersion blender.
  • Serve with roasted chickpeas on top.

Notes

Store leftover soup and chickpeas in the refrigerator. They should stay fresh for about 4 days.

Nutrition

Calories: 375kcalCarbohydrates: 56gProtein: 16gFat: 10gSaturated Fat: 1gSodium: 1315mgPotassium: 916mgFiber: 14gSugar: 9gVitamin A: 595IUVitamin C: 47.2mgCalcium: 120mgIron: 7.2mg
Keyword creamy, easy
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