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    Creamy Broccoli Soup, Crispy Paprika Chickpeas and Grana Padano Riserva

    4 people
    T460 min


    • 450 g broccoli
    • 50 g Grana Padano Riserva
    • 150 g precooked chickpeas
    • 500 ml vegetable stock
    • 100 g low-fat yoghurt
    • 300 g potatoes
    • 1 shallot
    • extra virgin olive oil
    • paprika
    • salt
    • pepper



    STEP 1

    Fry the chopped shallot in a skillet with a drizzle of extra virgin olive oil.


    STEP 2

    Add the broccoli and cubed potatoes, pour in the hot broth and cook over medium heat for 30-35 minutes, seasoning with salt and pepper to taste.

    STEP 3

    Using an immersion blender, purée until the mixture is smooth and creamy.

    STEP 4

    Toast the chickpeas in a non-stick frying pan with a drizzle of extra virgin olive oil, salt, pepper and paprika, over medium heat until golden.
    Serve the creamy broccoli soup warm with the crispy chickpeas, a tablespoon of yoghurt and grated Grana Padano Riserva.