Pairs well with My Mother's Potato and Broccoli Soup
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My Mother's Potato and Broccoli Soup
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A hearty and flavorful Spanish soup made with potatoes, broccoli, and chickpeas, perfect for a comforting meal.
00:20:00 total
Serves 4
easy
Soup
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Ingredients
- extra virgin olive oil - 3 tbsp (for sautéing)
- onion - 1 (medium-sized, roughly chopped)
- garlic - 4 (large cloves, roughly chopped)
- carrot - 1 (peeled and cut into small pieces)
- potatoes - 1 lb (peeled and cut into bite-sized pieces)
- canned chickpeas - 15.5 oz (drained and rinsed)
- white wine vinegar - 1 tbsp (can substitute with red wine vinegar)
- sweet smoked Spanish paprika - 1/2 tsp (for flavor)
- dried thyme - 1/2 tsp (for flavor)
- sea salt - watch the video to see (to taste)
- black pepper - watch the video to see (freshly cracked, to taste)
- vegetable broth - 1 liter (or chicken/beef broth)
- broccoli - 1/2 lb (cut into florets)
Instructions
- Heat Oil: In a stock pot, heat 3 tbsp of extra virgin olive oil over medium heat.
- Sauté Vegetables: Add chopped onion, garlic, and carrot. Sauté for 6-8 minutes.
- Prepare Potatoes: Cut 1 lb of potatoes into bite-sized pieces.
- Add Ingredients: Add potatoes and drained chickpeas to the pot. Season with salt and pepper.
- Add Broth: Pour in 1 liter of vegetable broth and bring to a boil.
- Simmer: Cover and simmer for 15-20 minutes until potatoes are cooked.
- Prepare Broccoli: Cut broccoli into florets and rinse under water.
- Add Broccoli: Add broccoli to the soup and simmer for another 3-4 minutes.
- Serve: Remove from heat and serve hot with a crunchy baguette.
