Creamy Broccoli Chicken Soup

Ingredients

• 1/3 cup (60 g) canned chickpeas, rinsed and dried
• 1/2 tsp smoked paprika
• 1 tsp (5 ml) olive oil, divided
• 1/4 small onion, chopped (30 g)
• 1 clove garlic, minced (3 g)
• 1 1/2 cups (150 g) broccoli florets
• 1 1/2 cups (360 ml) low-sodium gluten-free chicken broth
• 1/4 cup (60 ml) unsweetened coconut milk
• 1 tbsp (5 g) nutritional yeast
• 5 oz (140 g) cooked chicken breast, shredded
• Pinch of salt and black pepper
• 1 tsp (5 ml) lemon juice

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Method

1. Preheat oven to 200°C (400°F). Roast the chickpeas with the paprika and a few drops of oil on a baking tray for 15–18 minutes, until crisp.
2. Heat the rest of the oil in a pot over medium heat. Cook the onion for 2 minutes, until softened, then add the garlic for 30 seconds, until fragrant.
3. Add the broccoli and broth and simmer for 8–10 minutes, until tender.
4. Off the heat, cool for 5 minutes, then blend smooth with a stick blender. Add the coconut milk, yeast, chicken, salt, and pepper; simmer for 2–3 minutes, until hot.
5. Stir in the lemon juice and top with the chickpeas.