Description
Healthy spiced broccoli soup with no cream! This vegan soup is hearty, warming, and packed with plant-based protein from chickpeas and mushrooms. Perfect for fall and winter comfort meals.
Ingredients
- 8 oz (220g) broccoli, thinly chopped
- 3 mushrooms, chopped
- 1 onion, thinly chopped
- 3 garlic cloves, minced
- 1 cup cooked chickpeas
- 1 tomato, thinly chopped
- 1 bell pepper, grated
- 2 tbsp olive oil
- 1 1/2 tbsp dried mint
- 1 tsp cumin
- 2 tsp paprika
- 1 tsp chili flakes
- Salt to taste
- 3–4 cups water
- Lemon, for serving
- Fresh mint or parsley, chopped
Instructions
- Chop broccoli, mushrooms, onion, and tomato. Grate the pepper and mince garlic.
- Heat olive oil in a pot and sauté mushrooms for 3–4 minutes until browned.
- Move mushrooms to one side, add onion, and cook until translucent.
- Stir in dried mint, chili flakes, paprika, and cumin.
- Add chopped broccoli, cover, and cook for 3 minutes.
- Add chickpeas, garlic, grated pepper, and tomato.
- Pour in water, season with salt, and bring to a boil.
- Reduce heat and simmer for 20–25 minutes.
- Blend partially for a chunky texture.
- Serve hot with lemon and fresh herbs.
Notes
- Blend fully if you prefer a smooth soup.
- Add vegetable broth instead of water for more flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan