Vegan broccoli chickpea soup


1 tbsp olive oil

1 red onion, diced

2 cloves garlic, minced

1 cup zucchini, chopped

1 large bell pepper, diced

1 large carrot, peeled and chopped

1 cup fresh sweetcorn

3 cups broccoli florets

2 cups plant based milk

1 can coconut milk

1/4 cup nutritional yeast

1 tsp cumin

1 tsp paprika

1 tsp turmeric

2 tbsp tamari

1 cup vegetable stock

1 can chickpeas, drained and rinsed

2 cups kale, de-stemmed and chopped

Juice of 1 lemon

Salt and pepper to taste

Heat the olive oil in a large pan and cook the onion and garlic for a few minutes. Next, add the zucchini, bell pepper, sweetcorn and broccoli, cooking for 5 minutes more. Now add the plant based milk, nutritional yeast, cumin, paprika, turmeric, tamari and vegetable stock. Simmer for 10 minutes, then add the kale, chickpeas and lemon juice. Continue simmering until the kale wilts, and at the last minute season to taste with salt and pepper.

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