Heat a stock pot with a medium heat and add in the olive oil

In the meantime, roughly chop the onion, roughly chop the garlic, and cut the carrot (peeled) into small bite-sized pieces

Add the chopped ingredients into the stock pot, mix together, then mix every 1 to 2 minutes so everything evenly sautes

In the meantime, cut the potatoes (peeled) into bite-sized pieces, and drain the chickpeas into a colander and rinse under water

After 6 to 8 minutes and the vegetables are lightly sauteed, add in the vinegar, paprika, and thyme, mix together, then add in the chopped potatoes, drained chickpeas, and season with salt & pepper, mix together, then add in the broth, raise to a high heat and mix

Once it comes to a boil, place a lid on the stock pot and lower the fire to a low-medium heat

In the meantime, cut the florets off the head of broccoli, then cut the large ones into smaller ones, that way they're all similar in size, then add into a colander and rinse under water

After simmering the soup for 15 to 20 minutes and the potatoes are just cooked through (you can always pierce them with a toothpick to ensure they are done), add in the broccoli and gently mix into the soup, then place the lid back on the pan and simmer for another 3 to 4 minutes or until the broccoli is just tender, then remove from the heat

Transfer into shallow bowls, enjoy!