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Vegan broccoli soup with crispy chickpeas

Vegan broccoli soup with crispy chickpeas is a hearty vegan starter. Alternatively, you can eat it with some bread to turn it into a filling lunch.

Meal Type Dinner, Lunch, Soup, Starter
Cuisine Australian-Inspired
Keyword Vegan, Vegan broccoli soup, Vegetarian
Total Time 40 minutes
Servings 4
Author Veg Coast Cook

Ingredients

Crispy chickpeas

  • 100 g chickpeas canned (drained & rinsed), reserve 80g for soup
  • tsp extra virgin olive oil (reserve ½ tsp for roasted broccoli & 1 tsp for soup)
  • Sea salt
  • ½ tsp turmeric ground

Roasted broccoli garnish

  • 550 g broccoli (reserve 500g for soup) *see Recipe Notes

Soup

  • 2 garlic cloves peeled & crushed
  • 60 g onion (approx. 1 small) peeled & chopped
  • 800 ml vegetable stock (vegan)
  • 2 tbsp fresh parsley chopped
  • 4 tsp lemon juice
  • Freshly ground black pepper

Garnish

  • Finely grated lemon zest

Instructions

  1. Preheat the oven to 180°C fan.
  2. Crispy chickpeas - put 20g of drained & rinsed chickpeas onto a clean, dry tea towel. Dry the chickpeas by rubbing them with the tea towel. Transfer the chickpeas to a baking tray and add 1 tsp of oil and some ground sea salt. Mix oil, salt & chickpeas with a spoon to ensure they are evenly coated. Transfer baking tray to oven and roast the chickpeas for 40 minutes or until crispy. Remove from oven. Sprinkle turmeric over the chickpeas.

  3. While the chickpeas are roasting, first make the roasted broccoli garnish - put 50g of broccoli florets onto a chopping board and cut them into very small florets. Put the florets into a small baking dish and drizzle with ½ tsp of oil. Transfer baking dish to the oven and roast for 10 minutes. Remove from oven.

  4. Make the soup while the chickpeas and broccoli garnish are roasting in the oven. Heat 1 tsp of oil in a large saucepan over a medium heat. Add the garlic, onion and chopped broccoli stalk to the saucepan. Stir and fry for 2 minutes. Add 80g of chickpeas and the vegetable stock. Stir, cover saucepan with a lid and simmer for 10 minutes.

    Add the broccoli florets, fresh parsley, lemon juice and pepper to the saucepan. Stir, cover and cook for 6 minutes. Remove from heat and allow to cool.

    Blend the cooled soup with a stick blender or food processor until smooth. Transfer soup to a saucepan and warm it on a medium heat for serving.

  5. To serve (hot) per person: Put a couple of large ladlefuls of hot soup into a soup bowl. Add a few florets of roasted broccoli and some of the crispy chickpeas. Garnish with freshly grated lemon zest.

Recipe Notes

*Broccoli – I use fresh broccoli in this recipe but you could use frozen broccoli if you prefer. Defrost the frozen florets so that you can cut smaller florets from them for the roasted garnish. To prepare the fresh broccoli, cut the stalk from the florets and chop the stalk into small pieces. Separate the florets into smaller florets.

This recipe makes approximately one litre of soup.