Name: Lenten soup with chickpeas and broccoli
Yield: 0
Ingredients: Carrot - 300 gram; Leek - 100 gram; Potatoes - 230 gram; Broccoli - 160 gram; Cauliflower - 230 gram; Chickpeas - 1 B.; Bouillon - 2 L; Salt - taste; Black pepper - taste

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Ingredients for - Lenten soup with chickpeas and broccoli

1. Carrot - 300 gram

2. Leek - 100 gram

3. Potatoes - 230 gram

4. Broccoli - 160 gram

5. Cauliflower - 230 gram

6. Chickpeas - 1 B.

7. Bouillon - 2 L

8. Salt - taste

9. Black pepper - taste

How to cook deliciously - Lenten soup with chickpeas and broccoli

1. Stage

Prepare vegetable broth from water with onions, carrots, celery root and stalks (all optional and possible), strain. Prepare the products. The weight of the ingredients is given in purified form.

2. Stage

Broccoli and cauliflower in small florets.

3. Stage

Shred the leeks. Cut the potatoes into small cubes.

4. Stage

Shred carrots and celery in julienne and saute in vegetable oil until soft.

5. Stage

Stir in the leeks and stir over low heat for 1 to 2 minutes. Set aside.

6. Stage

Put the potatoes in the boiling broth, bring to a boil and simmer on low heat for 5 minutes. Add the cauliflower and simmer for another 5 minutes.

7. Stage

Then pour in the broccoli.

8. Stage

Add the stew, salt the soup, and simmer on low heat for 7 minutes.

9. Stage

At the end, add the chickpeas, a couple of bayrocks and simmer the soup on low heat for 3 minutes. Remove the bayroot. Allow the soup to simmer for 10 minutes.