Broccoli soup is one of those dishes that can be surprisingly tasty with a few simple ingredients. In this version we combine broccoli with mustard, lemon and smoked paprika powder. The latter gives the soup a subtle smoky flavor, while the crunchy chickpeas provide a nice bite.

The result is a creamy broccoli soup that’s just a little different, but still easy enough for a weekday lunch or dinner.

For 4 people
Preparation time: about 30 minutes

Ingredients

For the broccoli soup

• 1 large broccoli, about 500–600 g
• 1 onion
• 2 cloves garlic
• 1 medium potato
• 1 tbsp olive oil
• 750 ml vegetable stock
• 1 tsp dried thyme
• ½ tsp smoked paprika powder
• 1 tsp mustard
• 100 ml cooking cream
• juice of ½ lemon
• black pepper to taste
• optional salt to taste

For the crunchy chickpeas

• 1 can chickpeas (400 g)
• 1 tbsp olive oil
• 1½ tsp smoked paprika powder 
• ½ tsp garlic powder 
• black pepper
• optional a pinch of salt

How to make broccoli soup with crunchy chickpeas

• Preheat the oven to 200 °C. Drain the chickpeas, rinse them and pat them very dry. The drier the chickpeas, the crunchier they will become.
• Toss the chickpeas with the olive oil, the smoked paprika powder, garlic powder and some black pepper. Spread them on a baking tray and roast them in the oven for about 20 to 25 minutes. Stir halfway through so they become crispy all around.
• Meanwhile, finely chop the onion and mince the garlic. Peel the potato and cut it into small cubes. Break the broccoli into florets. You can also use the stalk: if necessary remove the tough outer layer and cut the rest into small pieces.
• Heat the olive oil in a large soup pot and sauté the onion for a few minutes over medium heat. Add the garlic, thyme and the smoked paprika powder and fry for about 30 seconds. Briefly frying the spices releases their aromas.
• Add the potato, broccoli and vegetable stock. Bring to a boil and let the soup simmer gently for about 12 to 15 minutes, until the broccoli and potato are soft.
• Blend the soup with an immersion blender until smooth and creamy. Stir in the mustard and cooking cream. Warm briefly over low heat and finally add the lemon juice. Taste and adjust seasoning with black pepper and a little salt if needed.
• Divide the broccoli soup among four bowls and only spoon the crunchy chickpeas on top just before serving. Optionally sprinkle a very small amount of smoked paprika powder over the soup for extra color and flavor.

Why smoked paprika powder with broccoli?

Smoked paprika powder has a warm, slightly sweet and smoky flavor. That pairs surprisingly well with the mild, earthy taste of broccoli. In this soup we use only a small amount so the broccoli remains the star.

The combination with mustard and lemon then provides balance: mustard gives some kick and depth, while lemon keeps the creamy soup fresh. The crunchy chickpeas with smoked paprika powder ultimately bring all the flavors together.

Tip

Do you have an airfryer? Then you can also crisp the chickpeas in it. Cook them for about 12 to 15 minutes at 190 °C and shake the basket a few times in between.