Cookbook Author and Food Blogger
For US-based cookbook author and food blogger Phoebe Lapine, feeling good about your body, your food and the effect it has on the environment is one of the most compelling reasons to get in the kitchen.
A self-taught cook, Phoebe Lapine started her career in her 6 x 4 square foot kitchen in New York City, feeding friends from a pot of chili with a measuring cup instead of a ladle. She grew up knowing the value of good food, as her mom was an early adopter of the organic movement. These experiences inspired her to share healthy comfort food recipes that truly nourish the body on her blog, Feed me Phoebe. She believes living through your kitchen is the most affordable way of getting the nourishment you need.
Ultimately, Phoebe loves cooking food because it gives her the emotional and physical fuel she needs to live a healthier, happier life.
In honor of the International Year of Pulses, Phoebe created this creamy vegan broccoli soup recipe, a protein-packed, comforting meal perfect for winter.
More from Phoebe Lapine
Creamy Vegan Broccoli Soup with Curried Chickpeas
For US-based cookbook author and food blogger Phoebe Lapine, feeling good about your body, your food and the effect it has on the environment is one of the most compelling reasons to get in the kitchen.
4 Person(s)
0 min
0 min
Ingredients
Creamy Vegan Broccoli Soup with Curried Chickpeas
- 1 lb broccoli (about 2 medium heads), florets seperated, stems roughly chopped
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1/4 cup coconut oil, divided
- 2 tsp Madras curry powder, divided
- 1 tsp ground tumeric, divided
- sea salt
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 can (15 oz) full fat coconut milk
- 4 cups vegetable stock or water
- 2 tbsp lemon juice
Directions
- Preheat the oven to 400 degrees.
- Take about a cup of the broccoli florets and cut them into smaller bite-sized pieces. In a medium mixing bowl, toss the finely chopped florets with 1 cup chickpeas, 2 tablespoons coconut oil, 1 teaspoon curry powder, 1/2 teaspoon turmeric, and 1/2 teaspoon salt. (If the coconut oil is solid, zap the bowl for 10 seconds in the microwave so it will evenly distribute. Arrange the chickpea mixture on a parchment lined baking sheet. Roast in the oven until the chickpeas are crispy but not hard, about 15 minutes. Set aside.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large Dutch oven or stockpot. Saute the onion over medium-high heat until translucent, 5 minutes. Add the garlic, and the remaining curry powder and turmeric. Cook for one minute more, until very fragrant. Pour in the coconut milk, scraping up any brown bits that may have formed on the bottom of the pot, followed by the stock, remaining chickpeas and broccoli, and 2 teaspoons salt.
- Bring the soup to a boil, then reduce the heat to medium-low and simmer until the broccoli is tender, about 10 minutes. Remove from the heat and add the lemon juice.
- Puree the soup using an immersion or stand blender until smooth and creamy. Taste for seasoning and add more salt or lemon juice as necessary.
Ladle the soup into bowls and top with the crispy curried chickpeas and broccoli.