My Mother's Potato and Broccoli Soup

Von Spain on a Fork · 35 Min.

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Zubereitung

1. Heat a stockpot over medium heat and add the olive oil.
2. Roughly chop the onion and garlic, and cut the peeled carrot into small bite-sized pieces. Add them to the pot, mix, and stir every 1 to 2 minutes so everything sautés evenly.
3. Meanwhile, peel and cut the potatoes into bite-sized pieces. Drain the chickpeas and rinse them under water.
4. After 6 to 8 minutes, when the vegetables are lightly sautéed, add the vinegar, paprika and thyme and stir. Add the potatoes and chickpeas, season with salt and pepper, and stir. Add the broth, raise the heat to high and stir.
5. When the soup boils, cover the pot and lower the heat to low-medium.
6. Cut the broccoli into florets, cutting large ones smaller so they are similar in size. Rinse them under water.
7. Simmer 15 to 20 minutes, until the potatoes are just cooked through (check with a toothpick). Stir in the broccoli, cover and simmer 3 to 4 more minutes, until just tender. Remove from the heat.
8. Transfer to shallow bowls and serve.

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