Creamy Creamless Broccoli Soup with Spiced Chickpeas



Let's cleanse that palate!

Cinco de Mayo is next week and errrrrmagah it can't get here soon enough. The salsas! The margies! The fiesta feels! The cheeeeeeeese. Even though if we're being honest, Ty and I basically treat at least one day a week like Cinco de Mayo because I crave Mexican food every breath I take. So spicy. So salty. So satisfying. Seriously stop me now (but actually get out of my way, ha). I can't.

So. On the planning-to-overindulge-because-Mexican-food-gives-me-life note. I'm thinking in preparation for Cinco, this soul-soothing, creamy but creamless, packed-with-veggies soup might be just the ticket to guilt-free guac high dives next week, what do you think? I made this soup following a different fiesta of a weekend at Coachella... you could say we were in desperate need for vitamins/minerals/sustenance that didn't involve pizza. You could. And this here soup proved to be the perfect reset button!

The potato in this soup adds a perfect touch of creaminess without the heavy cream or any dairy at all. Broccoli is literally one of the world's most healthiest foods and lemon adds just enough zip to each bite. Everything cooks on the stovetop, including the crunchy chickpeas that are a great flavor add. And a short list of ingredients rounds this out to be the perfect weeknight dish that's still elegant enough to serve to company. Slurp up, Cinco is coming. Enjoy!

Creamy Creamless Broccoli Soup with Spiced Chickpeas

Prep Time: <5 mins | Cook Time: 20 mins | Serves 4 as main dish

Ingredients
  • 2 bunches broccoli, chopped into florets keeping 1" of stalks
  • 1 russet or baking potato, peeled and cut into 1" pieces
  • 1 yellow onion, diced
  • 1 clove garlic, minced
  • 6 cups vegetable stock (can sub chicken stock for non-vegan)
  • juice of 1 lemon
  • basil or fave fresh herb for serving
  • olive oil 
  • salt and pepper
spiced chickpeas
  • 1 can chickpeas/garbanzo beans, drained, rinsed and dried on paper towel
  • 2 tbsp. Tandoori Masala spice (can find in regular spices aisle) 
  • olive oil
The Steps
  1. Sweat onion: In medium Dutch oven or heavy-bottomed pot, heat 2 tbsp. olive oil and when warm, add diced yellow onion. Sweat onion for 3-4 minutes before adding in garlic; cook for another minute. Add in peeled and chopped potato and veggie/chicken stock and bring to a boil. Reduce heat and simmer until potato is soft, about 10-12 minutes.

  2. Add broccoli and lemon: Add in broccoli florets and simmer for another 10 minutes or until florets have softened. Remove from heat and add juice from 1/2 of the lemon. 

  3. Blend soup! Place 1/2 of the soup into a blender and cover top with kitchen towel. Hold top while blending! Blend until smooth and place into large bowl. Continue until all soup has been blended, then place back into stock pot on lowest heat setting.

  4. Season to taste: Season with salt and pepper and second 1/2 of lemon, depending on your preference. Serve with chopped basil, drizzled olive oil and spiced chickpeas (recipe below). Delicious warm, room temperature and even cold. Enjoy!
for the chickpeas:
  1. Season beans: In a large ziplock bag, place dry beans along with 2 tbsp. olive oil. Add the Tandoori Masala spice, seal bag and shake to coat beans with seasoning. 

  2. Toast on stovetop: In a medium non-stick skillet, toast chickpeas over medium low heat until crunchy. Make sure to toss frequently so beans don't burn! Serve over soup or as a snack. 
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon or #TheSavvySpoon on Instagram!

xoxo
Cay

2 comments:

  1. Yayyyy been waiting for this one!

    ReplyDelete
  2. I like this. But quite hard for me to make it on my own.

    ReplyDelete

What's up?