Roasted Broccoli and Chickpea Soup

Ingredients

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• Broccoli Broccoli 1 head 1 head
• Garlic Garlic 3 cloves 3 cloves
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Yellow Onion Brown Onion 1 1
• Ground Cumin Ground Cumin 1/2 tsp 1/2 tsp
• Paprika Paprika 1/2 tsp 1/2 tsp
• Vegetable Broth Vegetable Broth 1 litre 4 cups
• Baby Potatoes Baby Potatoes 8 8
• Chickpeas in Water Chickpeas in Water 400g 2 cups
• Tamari Tamari 1 tbsp 1 tbsp
• Lemon Lemon 1/2 1/2
• Brown Sugar Brown Sugar 2 tsp 2 tsp
• Tamari Tamari 1 tbsp 1 tbsp
• Table Salt Table Salt to taste to taste
• Ground Black Pepper Ground Black Pepper to taste to taste

Instructions

1. 1.Preheat oven to 200ºC and line a baking tray with parchment paper.
2. 2.Toss broccoli florets and whole unpeeled garlic cloves with oil and salt, spread out on the baking sheet and roast for 15 to 20min, or until broccoli just starts to brown, stirring halfway.
3. 3.Meanwhile, heat 1 tbsp olive oil in a large pot and saute diced onion until translucent, then add cumin and paprika and stir until fragrant.
4. 4.Add vegetable broth, baby potatoes, chickpeas, tamari, juice from half a lemon, brown sugar and tamari and simmer for 20min.
5. 5.Remove pot from heat and allow to cool for 5 to 10min, until cool enough to blend.
6. 6.Add roasted broccoli and blend in batches until desired consistency has been reached, then return mixture to pot and gently heat for 5min.
7. 7.Divide soup between 4 bowls, top with choice of toppings (I used flaxseeds and toasted pumpkin seeds) and enjoy!

Nutritional Information

• Calories:
  292
• Fat:
  10g
• Sodium:
  284mg
• Carbs:
  38g
• Sugar:
  6g
• Protein:
  13g