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Broccoli and Chickpea Soup with Basil, Lemon and Parmesan Shavings

Forget watery, thin green soups! This is a super simple and easy recipe that is quick to make and stores well. Chickpeas add a thicker, creamy texture. I like to take mine to work in a thermos flask for lunch on-the-go

Total time to make : 35 minutes Time to prep : 10 minutes

Time to cook : 25 minutes

Servings : 4


2 tbsp olive oil

1 yellow onion, roughly diced

3 garlic cloves, roughly diced

1 tsp fennel seeds

1 litre stock (I used vegetable)

800g broccoli (heads and stalks), roughly chopped

1 x 400g tin chickpeas, rinsed and drained

Salt and pepper, to season

Basil leaves, fresh

60g Parmesan shavings

Juice of 1/2 a lemon



  1. Heat olive oil in a large, deep saucepan over a medium - high heat and add in the onion and garlic, cooking for about 3 minutes until they start to soften

  2. Add in the fennel seeds and chopped broccoli and continue to stir for another minute so that nothing catches and starts to brown

  3. Pour in the stock and bring to a boil

  4. Once boiling, reduce to a simmer and add the chickpeas. Cook for 5 - 6 minutes until the broccoli is tender but still holds it's bite

  5. Use a stick blender to blend until smooth, season with salt and pepper to taste

  6. Serve with parmesan cheese, torn basil leaves and squeeze of lemon juice


Nutritional Information

(per serving)

233 calories

12g protein, 25g carbs, 11g fat

Good to know:

  • I also use leftover crunchy chickpeas or toasted seeds to top for more crunch - and if I have it, a drizzle of truffle oil

  • Can also be enjoyed eaten cold!

  • Keep stored in the fridge for up to 3 days

  • To freeze, bring to room temperature and store in an airtight container for up to 3 months

  • I like to take mine in a thermos flask to work, just keep the toppings seperate and tip on right before you dig in

  • Vegetarian


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