Broccoli, Chickpea And Root Vegetable Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 celeriac, peeled and cut into small chunks
• 1 stem broccoli, cut into florets
• 2 carrots, peeled and cut into small chunks
• 1 inch-length ginger, peeled and sliced thin
• vegetable stock (enough to barely cover vegetables in the pan)
• 1 teaspoon curry powder (optional)
• 2 (15 ounce) cans cooked chickpeas, rinsed (or homemade chickpeas)

Recipe

• 1 in a large pan, place all the vegetables and add vegetable stock or water and vegetable cubes to the level that barely covers the vegetables.
• 2 bring to a boil, reduce heat, and cook until all the vegetables are tender. (if you have a pressure cooker, cook about 8 minutes under pressure and use a natural releasing method.).
• 3 use a hand blender, blender or food processor to purée the soup.
• 4 add curry powder (optional). add salt if necessary (i didn’t use any.).
• 5 add chickpeas.
• 6 infuse love and serve!