Cream of Broccoli soup
Description Combine the water, potato, onion, garlic, celery seeds, thyme, marjoram, turmeric, and pepper in a large soup pot. Place over medium heat, cover, an
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Ingredients
- 4 cups water or vegetable broth
- 1 large potato (preferably russet), unpeeled, scrubbed, and cut into chunks
- 1 onion, diced
- 3 whole garlic cloves, peeled
- 1 teaspoon whole celery seeds
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1 1/2 cups cooked or canned chickpeas, rinsed and drained
- 1/4 cup bean cooking liquid or vegetable broth, or water
- 4 cups broccoli florets
- 1 1/2 teaspoons salt, as needed
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