Cauliflower and broccoli soup with crispy curried chickpeas

Load up on seasonal veggies with this creamy cauliflower and broccoli soup topped with crispy curried chickpeas.

Recipe «Cauliflower and broccoli soup with crispy curried chickpeas» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 40g butter, 1 leek, pale section only, chopped, 2 garlic cloves, chopped, 800g broccoli, cut into florets, 500g cauliflower, cut into florets , 4 cups salt-reduced vegetable or chicken stock, 1/2 cup thickened cream, 2 tsp olive oil , 400g can chickpeas, rinsed, drained, 1/2 tsp curry powder, 1 tsp sea salt flakes, 2 tbsp flat-leaf parsley, chopped.

Ingredients:

• 40g butter 
• 1 leek, pale section only, chopped 
• 2 garlic cloves, chopped 
• 800g broccoli, cut into florets 
• 500g cauliflower, cut into florets 
• 4 cups salt-reduced vegetable or chicken stock 
• 1/2 cup thickened cream 
• 2 tsp olive oil 
• 400g can chickpeas, rinsed, drained 
• 1/2 tsp curry powder 
• 1 tsp sea salt flakes 
• 2 tbsp flat-leaf parsley, chopped 

Instructions

1. 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.
2. 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.
3. 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.
4. Serve the soup topped with the chickpeas and parsley.