The Broccoli Cream Soup with Crunchy Chickpeas is a very tasty and also tempting winter first course. Air fryer is often used to prepare crunchy chickpea snacks, so why not use them instead of the classic croutons to make a delicious soup? And here is the Broccoli Cream Soup with Crunchy Chickpeas. The soup is prepared by boiling the broccoli as you would for pasta, saving the cooking water to blend the broccoli with some chickpeas, then reheating in a pan while making the chickpeas crunchy in the air fryer. Of course, I couldn’t resist adding a nice slice of toasted bread to complete the dish. I love this time of the year because you can prepare soups and creams in all versions… like this Chickpea and Chard Soup, so good!! Not less tasty is the Creamy Broccoli Risotto
Shall we prepare this Broccoli Cream Soup with Crunchy Chickpeas??!!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Air Frying, Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.1 lbs broccoli
- 1 clove garlic
- 3 fillets anchovies in oil
- as needed extra virgin olive oil
- as needed salt and pepper
- 1 dried chili pepper
- 1 cup canned chickpeas (drained)
- 1/2 teaspoon curry (powdered)
- as needed salt and pepper
- 3 slices rustic bread (or ciabatta)
- as needed salt and pepper
- as needed extra virgin olive oil
Tools
What you need to prepare Broccoli Cream Soup with Crunchy Chickpeas
- 1 Pot
- 1 Hand blender
- 1 Pan
- 1 Bowl
- 1 Air fryer
If you are interested in cooking with the Air Fryer and need advice, come visit us on Facebook and join our group Ninja Combi and Air Fryers – Recipes and More https://www.facebook.com/share/g/1An4Loo1cf/
Steps
How to prepare the Broccoli Cream Soup with Crunchy Chickpeas
Cut the tougher part of the broccoli stem, remove the large leaves and cut the florets, then wash thoroughly. Meanwhile, fill a pot with water, add salt, and bring to a boil. Once boiling, add the broccoli and cook until stems are soft. Save the broccoli cooking water.
Once ready, transfer the broccoli to a jug with some of the chickpeas, you’ll need 100g, add 2 ladles of cooking water and blend until smooth.
In a pan, heat a good amount of extra virgin olive oil and sauté the garlic clove, add the chili pepper and then the anchovy fillets and let them melt over low heat.
Remove the garlic and pour the broccoli and chickpea cream into the pan, let it simmer for a few minutes
Add another ladle of cooking water to make the cream smoother
Drain the rest of the chickpeas, dry them, and if you can, remove as much of the skin as possible, which tends to pop during cooking in the air fryer
Place the chickpeas in a bowl and season with salt, pepper, and curry
Transfer them to the air fryer’s tray or grill and cook for 10 minutes at 392°F, shaking a couple of times during cooking
These are the crunchy chickpeas
Place the bread slices on the air fryer tray or grill, drizzle with oil, salt and pepper, and toast using the grill program at 464°F for 3 minutes or the air fry program at 392°F for 5 minutes
Serve the cream soup in a deep dish, add the crunchy chickpeas, a slice of toasted bread, a drizzle of raw oil, and a sprinkle of pepper. Delicious
