Creamy, uncomplicated, and nourishing. What more do you need?

Creamy Broccoli Chickpea Soup

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 30 minutes  |  Serves: 4


  • 2 Tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves of garlic, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1 head of broccoli (about 1 pound) cut into florets
  • one 15-ounce can chickpeas, drained
  • 3 cups vegetable stock + additional to thin as needed
  • salt and pepper to taste
  • chopped walnuts for serving
  • minced parsley for serving
  • squeeze of fresh lemon juice for serving


  1. Heat the oil in a medium sized pot over medium high heat. Add the onion and sauté for about 5 minutes. Stir in the garlic, crushed red pepper flakes and broccoli. Cook, stirring often for about 2 minutes longer.
  2. Add the the chickpeas, broth and salt and pepper to taste. Bring the soup to a simmer. Remove from the heat and transfer the soup to a high speed blender. Puree the soup until smooth and creamy. Return to the soup pan and keep on low. Taste test and adjust seasonings as needed. Add more broth to thin the soup to your desired consistency. I like this particular soup on the thicker side.
  3. Serve warm with chopped walnuts, parsley, and a squeeze of fresh lemon juice


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Taste test as you go

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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