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Ingredients

40g butter
1 leek, pale section only, chopped
2 garlic cloves, chopped
800g broccoli, cut into florets
500g cauliflower, cut into florets
4 cups (1L) salt-reduced vegetable or chicken stock
1/2 cup (125ml) thickened cream
2 teaspoons olive oil
400g can chickpeas, rinsed, drained
1/2 teaspoon curry powder
1 teaspoon sea salt flakes
2 tablespoon flat-leaf parsley, chopped

Method

Step 1 Melt the butter in a large saucepan over medium heat. Cook the leek and garlic for 5 mins or until softened. Add the broccoli and cauliflower and cook, stirring occasionally, for 5 mins or until starting to soften.
Step 2 Add the stock and 3/4 cup (185ml) of water. Bring to a simmer. Simmer, uncovered, for 5 mins or until vegetables are tender. Use a stick blender to blend the vegetable mixture until smooth. Stir in half the cream. Season with sea salt.
Step 3 Meanwhile, heat the oil in a medium frying pan over medium-high heat. Cook the chickpeas, stirring, for 5 mins or until crisp. Add the curry powder and salt. Cook for 1 min or until fragrant.
Step 4 Serve the soup topped with the chickpeas and parsley.

Cauliflower and broccoli soup with crispy curried chickpeas

How to make Cauliflower and broccoli soup with crispy curried chickpeas

Ingredients

Method