Broccoli Garbanzo Soup
Though broccoli is available year-round in most grocery stores, its peak months are October through April. Look for tightly bunched heads that are a rich green color.
Heat 3 tbsp of the olive oil in a large heavy pot over medium heat. Add leeks, garlic, and thyme and cook until the leeks are translucent and soft, about 10–15 minutes. Add the chickpeas and wine. Turn heat up to high and cook until the wine is reduced by half. Reduce the heat to medium-low, add the miso, onion powder and broth, and stir well. Cover and simmer about 30 minutes. Place the yogurt in a small bowl. Stir in 1 tbsp of hot broth from the soup at a time to temper the yogurt. Add to the soup and stir to combine. Pureé the soup in batches, adding a little more water or vegetable broth, if necessary, to achieve a smooth consistency. Return to pot and keep warm.
In a large skillet, add the remaining 1 tbsp of olive oil and sauté the broccoli over high heat, 3–5 minutes, until tender. Add to the soup and stir to combine. Reheat soup if necessary. Season with salt and pepper to taste.
Divide soup among bowls and garnish with thyme. Dust with a little chili powder, if desired
- 4 tbsp olive oil, divided
- 3 large leeks, white part only, washed and coarsely chopped
- 4 garlic cloves, peeled and chopped
- ½ tsp dried thyme
- 2 15 oz cans chickpeas, drained and rinsed
- ½ cup dry white wine
- 2 cups vegetable broth
- 1 cup non dairy plain greek yogurt, preferably Kite Hill or Coyo
- 1 tbsp white miso
- 1 tsp onion powder
- 1 lb broccoli florets, chopped, about 2 cups
- salt and black pepper to taste
- 2 tbsp fresh thyme leaves
- 1 tsp dried chili power