Poor Man´s Winter Soup | Healthy & Affordable Recipe to WARM your Soul
This Poor Man´s Winter Soup is the perfect dish for a cold and chili day. It´s packed with flavors, made with humble ingredients and all done in about 40 minutes. But the best part? With that first spoonful, it´s going to instantly warm your soul.
This is a recipe that dates back hundreds of years, where Mediterranean peasants would make soups just like this one. That where healthy, affordable and most importantly, warmed your body during the coldest days of the year.
To make this soup I used vegetable broth, but you can also use water. I just prefer the broth, as it adds a deeper flavor to the soup. For the chickpeas I used canned/jarred. But you can also use dried. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.
TIPS & TRICKS to Make this Recipe: You want to add in the broccoli at the end. Otherwise it will lose its vibrant green color. And just simmer it for 3 to 4 minutes or until just tender. If you overcook it, it will get a mushy texture.
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Watch the Video Below on How to Make this Poor Man´s Winter Soup
Poor Man´s Winter Soup
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 5 cloves garlic
- 1 carrot
- 1 large potato
- 2 cans chickpeas (garbanzo beans) 15.5 oz / 440 grams each
- 1 small head of broccoli
- 1 liter vegetable broth 4 1/4 cups
- 1 sprig fresh thyme
- pinch sea salt
- dash black pepper
- 1 lemon
- 4 hard boiled eggs
Roughly dice the onion, roughly chop the garlic, finely chop the carrot (peeled), cut the potato (peeled) into small bite-sized cubes, drain the cans of chickpeas into a colander and rinse under cold water
Heat a stock pot with a medium heat and add in the olive oil
After a couple minutes add in all the chopped vegetables except for the potato, mix with the olive oil
Once the vegetables are lightly sauteed, about 4 to 5 minutes, add in the chopped potatoes, drained chickpeas and season with sea salt & black pepper, gently mix together, then add in the vegetable broth and a sprig of fresh thyme, raise to a high heat and bring to a boil, then place a lid on the stock pot and lower to a low-medium heat
Meanwhile, cut off the florets from a head of broccoli, then cut the florets into smaller bite-sized florets, add them into a colander and rinse under water
After simmering the soup for 15 to 20 minutes and the potatoes are fully cooked through (just pierce one with a toothpick to ensure they are done), add in the florets of broccoli, give it a gentle mix, then place the lid back on the stock pot and simmer for another 3 to 4 minutes or until the broccoli is just tender, then remove from the heat
Transfer the soup into shallow bowls, squeeze a kiss of fresh lemon juice over each soup and garnish each one with a hard boiled egg cut in half, serve at once, enjoy!
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