Chickpea and Spinach or Broccoli Soup

This filling, nutritious, vegetarian soup is easy to prepare with just six ingredients. It tastes both wonderful with broccoli or spinach. Make it ahead, refrigerate, and reheat, perfect for busy nights when time is tight between activities and dinner.

Serves 3 adults or 2 adults and 2 children

Total Time: 25 min

Make-ahead cook time: 5 min (once prep is complete)

Ingredients:

(olive oil, salt and pepper)

• 1 tsp of sweet Paprika

• 1/2 onion, finely chopped (or 3 tablespoons frozen chopped onion)

• 2 - 400gr cans of chickpeas, rainsed

• 1 litre of vegetable stock

• 7-8 baby potatoes chopped in half

• 220 gr baby spinach leaves or 350 gr broccoli

Method:

1. Heat a little olive oil in a pan over low heat and add the paprika.

2. After a minute, add the onion and cook until softened.

3. When the onion turns translucent, add the chickpea, stock and potatoes, then bring to a boil. Don´t forget some salt and pepper.

4. Reduce to a gentle simmer and cook for 10 minutes.

5. Add the broccoli or spinach and cook for 10 minutes more. If using broccoli, break it apart with a spoon so it blends well with the other ingredients.

6. Now it's ready to serve, or let it cool down and store it in the fridge until you're ready to reheat.

   
   

Serving Tips:

Drizzle with olive oil and sprinkle with grated Parmesan for a savory touch (use a vegetarian version for veggie-friendly cooks)

Add chili flakes for an extra kick (great for adults!)

Pair with a slice of crusty bread with a drizzle of olive oil for a hearty meal.

Make-Ahead Meal Steps:

Reheat gently in a pan over medium-low heat for 5 to 7 minutes, stirring occasionally until heated through.

Whether you go with chickpea broccoli or spinach, this hearty soup is a hug in a bowl. Make a big batch and enjoy the calm of knowing dinner and lunch the following day is sorted.

Happy Cooking!