Easy
4 people
60 min
Ingredients
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
Preparation
Fry the chopped shallot in a skillet with a drizzle of extra virgin olive oil.
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.
Using an immersion blender, purée until the mixture is smooth and creamy.
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.
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