Since I was a kid, I have loved broccoli soup of pretty much any kind and this one is no exception. Not only is it incredibly easy to make, but the flavor is so well rounded. The cumin and lemon really add something special, while the garbanzo beans provide a creamy texture. You’ll be surprised how delicious it is with so few ingredients. Serve it up with some crusty bread and you’ll have yourself an easy, healthy meal.
- 1 tbsp (14 g) coconut oil
- 1 large yellow onion, diced
- Salt and freshly ground black pepper
- 5 cloves garlic, minced
- 24 oz (680 g) broccoli florets
- 1 tsp garlic powder
- 1 heaping tbsp (8 g) ground cumin
- 5 cups (1.2 L) vegetable broth
- 2 tbsp (30 ml) fresh lemon juice
- 1 (15-oz [425-g]) can garbanzo beans (chickpeas), drained, rinsed and skins removed (see note)
*- 4 slices crusty vegan bread
*- Drizzle of olive oil
In a large soup pot, heat the coconut oil over medium heat. Once hot, add the onion and season with salt and pepper to taste. Sauté for 5 minutes, stirring occasionally.
Add the minced garlic, broccoli florets, garlic powder, cumin and salt to taste. Cook, stirring occasionally, for another 2 to 3 minutes, then add the vegetable broth and bring to a boil. Cover, lower the heat to a simmer and cook for 10 minutes, or until the broccoli is softened. Add the lemon juice and garbanzo beans and mix well.
Working in batches, transfer to a blender and puree until very smooth. Taste to see whether you want to add any more vegetable broth, salt or spices, and add black pepper to taste. Serve immediately with a slice of bread, pepitas and a drizzle of olive oil on top of the soup.
Note: To remove the skins from the chickpeas, lay out a clean dish towel on the counter. Place half of the beans in the center of the towel and gently fold over all four sides to enclose the beans. Then using your hands, gently apply pressure to the beans and move your hands in a circular motion for 15 to 30 seconds to loosen the skins. Unwrap the towel and discard the skins. There may be some that you will need to remove by hand. To do so, pinch the bean between 2 to 3 fingers to release the skin and discard. Repeat for the remaining beans. This makes the soup extra creamy and is worth the extra effort.