Method

Recipe and image courtesy of 5aday.co.nz

Method

Heat olive oil in a large pot over a low-medium heat then sauté onion for around five minutes until soft

Add the garlic and stir for one minute before adding potato and stock. Season with salt & pepper

Simmer for around 15 minutes until potato is just tender. Add broccoli and simmer for another few minutes until broccoli is cooked. Finally add the spinach and simmer for 2 minutes. Remove from heat

While soup is cooking, sauté the chickpeas in a fry pan with a drizzle of olive oil until golden. Set aside

Blend the soup with a hand mixer until smooth. If the soup is too thick, thin with a little boiling water

Serve the soup in bowls garnished with chickpeas, a swirl of yoghurt, a squeeze of lemon or lime juice and sprinkle with fresh herbs