This is a great tasting soup which is a high source of fibre, calcium and protein (chickpeas). The spice Turmeric and garlic are both anti-inflammatory and boost the immune system.
Ingredients
1 tbsp extra virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced (to taste)
4 c broccoli, coarsely chopped
3 celery stalks, chopped
3 c vegetable stock
1 potato, diced (if fresh & organic don’t peel)
1 14 oz. can chickpeas, drained
1 tsp turmeric powder
1 1/2 c soy or almond milk
Directions
Tip: An easy way to puree soups – use a stick blender in the same soup pot. Be very careful as it’s hot and keep the blender in the soup so it doesn’t splash up. It’s fast and saves on dishes!
Sautee the onion and garlic in the olive oil for 3- 4 minutes until onion is translucent.
Then add all the remaining ingredients except the soy milk, bring to a boil then simmer for 20 – 25 minutes.
Puree and return to pot, then add the soy milk and cook until heated. Add sea salt and cayenne pepper to taste.
Sprinkle with sunflower, pumpkin or sesame seeds and fresh sprouts then serve. Dulse flakes can also be sprinkled on top as part of your daily sea vegetable intake.
