Mustardy lemony chickpea soup
345 cals, 14p, 33c, 12f (per meal)
4 tbsp (60mL)
4 dash (2g)
2 cup(s) (mL)
1 tbsp (15mL)
3/4 tbsp (11g)
2 clove(s) (6g)
1 cup chopped (91g)
1 leek (89g)
1 can (448g)
1
Heat oil in a large pot. Add leeks, garlic, and some salt. Stir and cook 5-7 minutes until softened.
2
Stir in broth, chickpeas (including the liquid), and Italian seasoning. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
3
Take about 1/4th of the mixture and puree in a blender until smooth. Return puree back to the pot and stir.
4
Add broccoli, cover, and cook 10 minutes. Turn off heat. Stir in dijon and lemon juice. Season with salt and pepper to taste. Serve.