1 1/2teaspoonssaltThe amount of salt needed depends on how much salt is in your broth, chickpeas, and milk. You may need to season to taste when soup is done.
4cupschopped broccoli florets and tender stems
Instructions
In a large soup pot, sauté diced in oil over medium heat until onions are translucent and beginning to turn slightly golden – about 10 minutes.
Add garlic and sauté for 1 additional minute.
Add potatoes and 1 1/4 cup broth to pan, cover, and turn heat to high.
Reduce heat and cook until potatoes are tender – about 7 to 8 minutes.
Meanwhile, place milk, carrot, chickpeas, granulated onion, tahini, and salt in blender jar. (A high-powered blender works best for this recipe; other blenders may not get the mixture smooth enough.)
When potatoes are tender, transfer ingredients in pan to blender jar. It's okay if a few of the vegetables get left in the pan.
Pour remaining broth into pan and begin heating over high heat.
Add broccoli, cover, and bring to boil. Reduce heat and simmer until broccoli is tender – about 4 to 5 minutes.
Meanwhile, blend mixture in blender until smooth and creamy.
When broccoli is tender, add blender mixture. Stir. Heat until hot. Serve hot.