BROCCOLI CHICKPEA CREAM SOUP // easy vegan pressure cooker recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven and bake 50 grams of chickpeas covered in paprika powder and a little bit of salt for about 10 to 15 minutes.

Cut up a big head of broccoli.

Take 3 to 4 cloves of garlic and prepare them.

In a pressure cooker, add 200 grams of chickpeas, 1 clove of miso paste, the juice of half a lemon, 1 tablespoon of veggie stock, 1 teaspoon of pepper, 1 teaspoon of ginger powder, and 1 teaspoon of onion powder.

Fill everything up with 400 milliliters of coconut milk and 500 milliliters of water.

Put the lid on the pressure cooker and cook for 10 minutes, or 30 minutes on the stove with the lid on.

Once done, ensure everything is really soft and cooked through.

Carefully place the mixture in a blender and blend on medium speed until creamy and well incorporated.

Serve the soup topped with crispy chickpeas, a little bit of soy yogurt, and some broccoli sprouts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens