Here's the Dish

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Broccoli Chickpea Soup May 12, 2013

Broccoli & Chickpea Soup topped with sun-dried tomatoes

Broccoli & Chickpea Soup topped with sun-dried tomatoes

Broccoli & Chickpea Soup
with olive tapenade & sun-dried tomatoes 

Ingredients
Makes ~8 servings 

Essentials
These ingredients make up the core of the soup
2 lbs broccoli crowns
1 lb cooked chickpeas
1 quart reduced-sodium vegetable broth
1 large yellow onion
6 cloves garlic
2 tbsp olive oli (to saute onion & garlic)

Additions
These are the additional ingredients I used and recommend but feel free to taylor them to your taste
1/2 fresh avocado
1/2 tsp dried rosemary
Spices to taste (I used 1/2 tsp cayenne pepper & a pinch of paprika)

Garnish with sun-dried tomatoes & olive tapenade 

Method

1) Chop & saute onion & garlic in olive oil at medium heat until slightly browned

2) Combine all remaining ingredients (except the garnish) into large cooking pot and blend until smooth using an immersion blender (aka hand blender). Once blended, heat soup in large pot on stove top on high until reaching desired temperature. Stir well.

3) Pour soup into serving bowls and top with sun-dried tomatoes & olive tapenade. Store remaining soup in sealed container in fridge for up to one week or freezer for longer storage (anything beyond a week). If you don’t think you’ll have the garnish ingredients the next them you serve the soup, add them to the soup before storing in fridge or freezer and allow them to mix in so their flavors aren’t missing from your next serving.

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