Load up on seasonal veggies with this creamy cauliflower and broccoli soup topped with crispy curried chickpeas.
- Melt the butter in a large saucepan over medium heat. Cook the leek and garlic for 5 mins or until softened. Add the broccoli and cauliflower and cook, stirring occasionally, for 5 mins or until starting to soften.
- Add the stock and 3/4 cup (185ml) of water. Bring to a simmer. Simmer, uncovered, for 5 mins or until vegetables are tender. Use a stick blender to blend the vegetable mixture until smooth. Stir in half the cream. Season with sea salt.
- Meanwhile, heat the oil in a medium frying pan over medium-high heat. Cook the chickpeas, stirring, for 5 mins or until crisp. Add the curry powder and salt. Cook for 1 min or until fragrant.
- Serve the soup topped with the chickpeas and parsley.
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Food Storage Container Set
Surface Utensil Holder
Cutting Board Set