Broccoli potato soup with roasted chickpeas is a warm and hearty soup for chilly days. Creamy broccoli soup and the crunch of seasoned chickpeas makes for a filling meal. This easy recipe is vegan and gluten free.
There’s a bit of a chill in the air, and that means that it is soup season! We all love creamy broccoli soup at our house, but that can be a tricky recipe when you can’t have dairy.
I wanted to make a creamy vegan broccoli soup that was rich without any dairy substitutes, and adding some potatoes was the answer. When the soup is pureed with an immersion blender, the potatoes helped make the soup thick and creamy. I also roasted some chickpeas and put them on top – the contrast of flavors and textures was so good!
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