Broccoli, Leek, And Chickpea Soup

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and cook faster, while canned beans are often cheaper.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock can be lower in sodium, while water is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats, while canola oil is often less expensive.

leeks

🥗Healthier: green onions

💰Cheaper: onions

Green onions provide a similar flavor profile while being more affordable.

Blanch the broccoli and cut it into smaller pieces.

Halve, clean, and slice the leeks.

Peel and chop the garlic.

Peel and dice the onion and potato.

In a large pot, heat olive oil and unsalted butter over medium heat.

Add the leeks, onion, and garlic; sauté until softened.

Stir in the diced potato and cook for a few minutes.

Add the blanched broccoli, chickpeas, chicken stock, cane sugar, salt, and pepper.

Bring to a boil, then reduce heat and simmer until the vegetables are tender.

Blend the soup until smooth using an immersion blender or in batches if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary