This weekend I have had a cold and a bit of a sore throat, so the infusions and soups have accompanied me closely. Today I didn’t really feel like cooking either (sometimes it happens ) but I wanted something hot to soothe my throat. So I have improvised a soup with what I had at home.

The truth is that I hadn’t planned to upload it to the blog, that’s why you’ll see that there are few step-by-step photos, but later I realized that it’s one of those perfect dishes for those who want to be introduced to vegetarian cooking / vegan in a simple, cheap and healthy way. In fact, these types of easy soups were one of my most used recipes when I started being vegan. You take a few ingredients, put them in a pot, you let them cook slowly and you have food for several days without needing to know how to cook too much.

Ingredients

1/2 liter of broth
1 small potato
3 branches of broccoli (1/3 of a head of broccoli approx.)
200 g of cooked chickpeas
1/3 onion
2 cloves of garlic
Soy sauce
A pinch of salt (optional)
Olive oil
Basil
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Step by step

  1. Peel and finely chop the garlic and onion.
  2. Grease the pot with a little oil of olive and sauté the garlic and onion until lightly browned.
  3. Meanwhile, peel the potatoes and cut them into medium-sized cubes.
  4. Add them to the pot and sauté, keeping the heat at medium-low power.
  5. When the potato begins to take on a slightly golden color on the outside (if it sticks, we can add a little more olive oil), add the broccoli in small pieces.
  6. Saute the broccoli until it turns an intense green color.
    Broccoli, potato and chickpea soup.

    Broccoli, potato and chickpea soup.

  7. Add all the broth and raise the heat to medium strength.
  8.  Add a long stream of soy sauce, a pinch of salt (only in case that the soy sauce is low in salt) and a little basil.
  9. Cover the pot and leave over medium heat until they cook slowly (it will be more or less 10 minutes, since the vegetables are medium done).
  10. When the potato and broccoli can be easily pierced with a fork, add the chickpeas and cover again for 5 or 8 minutes.
  11. And that’s it! As I told you, an easy, quick and delicious vegetarian soup.
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