_____ of Broccoli Soup

I’m a fairly moderate fan of cream of broccoli soup, but being under the weather today I decided to make a lighter version, with no plant milk or tofu. This one is pureed (hence the creaminess) but includes only vegetables and a few chickpeas. It’s a slight variation on the Forks Over Knives recipe.

4 cups broccoli, stems and florets
1/2 cup chickpeas, cooked
2 carrots, sliced
1/2 onion, diced
3 celery stalks, sliced
1/3 a big sweet potato, diced
1 tsp garlic powder
2 cups vegetable broth
1 cup hot water
juice from 1 lemon

Separate broccoli stems from florets. Place onion, carrots, celery, sweet potato, and garlic in a pot and add a splash of the vegetable broth. Saute until onion is translucent. Then, add the rest of the broth and the water, lower the heat, and cook for 10 mins.

Add the florets and the chickpeas and cook for another 15 mins, or until the florets are very soft.

Scoop out the solids in batches and puree in the blender with some of the liquid. Return to the pot. Add a bit of hot water if necessary for a soupier consistency. Drizzle the lemon juice in.