Broccoli and Chickpea Soup
Broccoli and chickpeas provide fiber, while olive oil adds unsaturated fats. Blending makes the soup thick and smooth, and the whole chickpeas add a soft bite.
Chop the carrot (60 g) and onion (50 g), and mince the garlic (5 g) and ginger (5 g). Bring the cooking water (600 g) to a boil, add the vegetables, and cook until they begin to soften.
Cut the broccoli (200 g) into small florets and add it with the table salt (5 g) and black pepper (0.2 g). Cover and maintain a gentle boil over low heat for about 10 minutes, until the vegetables are tender.
Use chickpeas cooked in advance (25 g). This is the dry weight and yields about 60 g cooked. Add half the chickpeas, dill (6 g), and olive oil (5 g), then blend the soup until smooth. Stir in the remaining chickpeas and lemon juice from lemon (6 g), taste, and adjust the salt if needed.
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