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- About 700 grams Broccoli, cut into smaller pieces & blanched
- 4 Medium Leeks, halved, cleaned, and sliced
- 3 Cloves Garlic, peeled and chopped
- 1 Medium Yellow Onion, peeled and diced
- 1 Yellow Potato, peeled and diced
- 1 ½ Cup Canned Chickpeas
- 2 Tbsp Unsalted Butter
- 3 Tbsp Olive Oil
- 2 tsp Cane Sugar
- 5 to 6 Cups Chicken or Vegetable Stock
- Sea Salt, to taste
- Freshly Ground Black Pepper
View Full Recipe at Seasaltwithfood
%3C/p%3E%3Cp%3EThen%20add%20the%20broccoli,%20stir%20for%202%20to%203%20minutes.%20Mix%20in%20the%20potato,%20chickpeas%20and%20continue%20to%20cook%20for%20another%202%20to%203%20minutes.%20%E2%80%A8%E2%80%A8%3C/p%3E%3Cp%3EAdd%20the%20chicken%20stock,%20bring%20it%20to%20the%20boil%20and%20simmer%20for%20about%2015%20to%2020%20minutes.%20Allow%20the%20soup%20to%20cool%20slightly%20before%20you%20puree%20it%20with%20a%20handheld%20blender.%20Bring%20the%20soup%20back%20to%20the%20boil%20and%20season%20with%20some%20salt%20and%20pepper.%20Serve%20warm.%3C/p%3E){kind=link}