Broccoli, Chickpea and Root Vegetable Soup

READY IN: 40mins


  • 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)


  • 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.
  • 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.).
  • Use a hand blender, blender or food processor to purée the soup.
  • Add curry powder (optional). Add salt if necessary (I didn’t use any.).
  • Add chickpeas.
  • Infuse love and serve!