- 1 1/ 2 cups cooked or canned chickpeas
- 2 cups water
- 1 tablespoon olive oil
- 1/ 2 onion, diced
- 2 minced garlic cloves
- 2 ribs diced celery
- 2 julienned carrots
- 3 cups broccoli florets and stems, chopped
- 1/ 2 cup nutritional yeast
- 1 1/ 2 cups vegetable broth
- 1/ 2 teaspoon smoked paprika
- 1/ 4 teaspoon nutmeg
- 1/ 4 teaspoon turmeric
- 1/ 2 cup vegan cheese
- Kosher salt and pepper, to taste
Add chickpeas and water to a blender and blend until smooth and creamy. Set aside.
Heat oil in a large pot over medium high heat and add onions and garlic. Sauté for a minute or two to soften, then add carrots, celery, and chopped broccoli stems and cook for another minute. Stir frequently to prevent burning.
Add nutritional yeast and stir to combine with the veggies.
Add chickpea mixture, vegetable broth, and spices. Bring to a boil, then add broccoli florets and lower to simmer. Simmer about 10 minutes or until broccoli florets are tender.
Mix in vegan cheese and continue to simmer another 2 minutes, stirring frequently to melt the cheese. Once the cheese has melted into the soup, turn off the heat, and add salt/pepper to taste.