Ingredients

4 medium potatoes, peeled & diced 
1 head broccoli, cut into florets
4 handfuls of baby spinach
1 onion, finely diced
2 cloves garlic, peeled & crushed
3 cups vegetable stock
1 cup parsley, chopped
1 tablespoon olive oil
Pinch salt & freshly ground pepper

Garnish

200g tinned chickpeas
Drizzle of olive oil
3 tablespoons plain yoghurt
Squeeze of lime or lemon juice 
Fresh herbs

Method

Heat olive oil in a large pot over a low-medium heat then sauté onion for around five minutes until soft

Add the garlic and stir for one minute before adding potato and stock. Season with salt & pepper

Simmer for around 15 minutes until potato is just tender. Add broccoli and simmer for another few minutes until broccoli is cooked. Finally add the spinach and parsley and simmer for 2 minutes. Remove from heat

While soup is cooking, sauté the chickpeas in a fry pan with a drizzle of olive oil until golden. Set aside

Blend the soup with a hand mixer until smooth. If the soup is too thick, thin with a little boiling water

Serve the soup in bowls garnished with chickpeas, a swirl of yoghurt, a squeeze of lemon or lime juice and sprinkle with fresh herbs