Ingredients
- 3 cups water
- 1 1/2 bunches broccoli rabe
- 1/2 cups chickpeas, drained
- 2 tbls olive oil
- Juice of 1/2 lemon
- 1 tsp Himalayan sea salt
- 1 tsp basil
- Dash of cayenne pepper
- Ground pepper to taste
Instructions
- In a medium saucepan bring 2 cups of water to a boil, add in broccoli and cover; cook until tender (approximately 13 minutes)
- Once done, in a blender add the remainder of the ingredients along with cooked broccoli
- Blend until thoroughly pureed
- Return soup to the pan and heat over low until soup is warmed
- Add a few squeeze of lemon if desired and serve