Creamy Broccoli (and Vegetable) Soup with Roasted Chickpeas

Creamy Broccoli (and vegetable) Soup with Roasted Chick Peas

This soup is everything a soup should be - tasty, comforting and nutritious.  What more could you want on a cold winters night.

Course Main Course
Keyword Soup, broccoli, cauliflower, vegetables, winter warmer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 180 kcal
Author Jane Georgiades


  • 3 cloves garlic, finely chopped
  • 2 onions, sliced
  • 2 bay leaves, torn
  • 2 heads of broccoli, in florets
  • 1/4 - 1/2 head of cauliflower, in florets
  • 1/2 cup frozen peas
  • 7 cups stock, chicken or vegetable
  • 1/2 cup Greek Yoghurt
  • 400 g chickpeas, canned
  • 3 tbsp olive oil
  • 1/2 lemon, juice and zest
  • 1 clove garlic
  • 2 tbsp smoked paprika
  • 1 pinch sea salt


  1. Soften the onion in some olive oil or butter, add garlic and bay leaves until fragrant. Add broccoli, cauliflower and peas and stir until covered in garlic and onion. Add hot stock and bring to the boil on the stove. Let it bubble away until the vegetables are soft and starting to change colour, about 20 minutes. Take the soup off the boil, remove the bay leaves and blend with a stick blender until smooth. Then temper the yoghurt with a spoon of soup and add the yoghurt to the soup pot and stir. Serve garnished with roasted chick peas.

    To make the roasted chick peas, roast the drained chickpeas on a lined baking tray for 15 minutes to crisp them up. Allow to cool a little then combine a slug of olive oil, lemon, garlic and paprika in a mixing bowl and add chickpeas. Stir to coat then place them back on the baking tray to roast another 15 minutes.

Recipe Notes

This soup can be made ahead and stored in an airtight container in the fridge for 3 days or frozen (minus yoghurt and chickpeas) for up to three months,