Roasted broccotato soup with chickpea croutons

Main Dish
5 servings
15 min
45 min
Very Easy


Number of serving: 5

for the vegetable base:

1 whole, peeled shallot

1 libra/450 g of small potatoes, halved

1/2 teaspoon salt

2 tablespoons olive oil

12 ounces/350 g broccoli florets

for the chickpea croutons:

2 tablespoons soy sauce

1 teaspoon wholegrain mustard

1/2 teaspoon smoked paprika

1 1/2 teaspoon maple syrup

6 whole, peeled garlic cloves

1 can drained chickpeas

4 cups/940ml vegetable stock


  • Grab a baking tray and put the halved potatoes and the shallot on it. Add 1 tablespoon of the oil and 1/4 teaspoon of salt and shake around to coat.
  • Put into the oven at Gas mark 6/400F/200C for 10 minutes. During that 10 minutes that they're in the oven, you need to get the broccoli and the chickpeas ready.
  • Put the broccoli florets into another tray and add the remaining oil and salt and mix. Grab one more tray and put all of the chickpea crouton ingredients in together and make sure it's all thoroughly mixed.
  • Once 10 minutes have passed with the potatoes, put the broccoli and chickpeas into the oven too for another 10 minutes.
  • When the potatoes have been in for 20 minutes, take them out and flip them (maybe roll the shallot around a bit too) and put everything back in the oven for another 10 minutes.
  • After the total 30 minutes is up, take everything out. Grab a big pan and put the potatoes, broccoli and half of the chickpea mix into it.
  • Add the vegetable stock and leave to simmer for 10 minutes. Put it all into a blender and blend to the right thickness for you.


Roasted broccotato soup with chickpea croutons, photo 1Roasted broccotato soup with chickpea croutons, photo 2

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