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Meatless Monday - Broccoli Soup

Winter is the perfect time for soups and since broccoli is actually a cool season vegetable it's often freshest right now. It's also really, really good for you as well as really delicious. This recipe uses roasted garbanzo beans (chick peas) to add a little protein and crunch. To make them you just dump a can of garbanzo beans onto an oiled cookie sheet, sprinkle with salt and roast for about 15 - 20 minutes depending on how crunchy you want them. These make a great snack.

Broccoli soup with roasted garbanzo beans
Broccoli Soup
  • 1 head broccoli (1 pound), cut into florets and thinly sliced stems
  • 2 Tablespoons extra-virgin olive oil1 onion, diced
  • 3 garlic cloves, thinly sliced
  • 2 1/2 cups vegetable stock
  • 1 can of roasted Garbanzo Beans
  • Freshly ground black pepper and a pinch of salt (optional)
  • 1/2 ounce shaved Parmesan (optional)

1. Steam broccoli until tender, about 3 minutes. Set aside ½ cup florets for garnish.
2. Heat oil in a medium pot over medium heat. Sauté onion and garlic until translucent, about 6 minutes. Add stock and bring mixture to a simmer.
3. Remove from heat and add broccoli; puree in batches in a blender or food processor until smooth.
4. Garnish each bowl with broccoli florets, a handful of roasted garbanzo beans, and shaved Parmesan (optional).

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  1. oh this sounds delicious, we have broccoli at least twice a week and I've never thought of making a soup like this.

    1. If you like broccoli you're going to love this soup.


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