Broccoli, Chickpea And Root Vegetable Soup - cooking recipe

Ingredients

1 celeriac, peeled and cut into small chunks
1 stem broccoli, cut into florets
2 carrots, peeled and cut into small chunks
1 inch-length ginger, peeled and sliced thin
vegetable stock (enough to barely cover vegetables in the pan)
1 teaspoon curry powder (optional)
2 (15 ounce) cans cooked chickpeas, rinsed (or homemade chickpeas)

Preparation

In a large pan, place all the vegetables and add vegetable stock or water and vegetable cubes to the level that barely covers the vegetables.
Bring to a boil, reduce heat, and cook until all the vegetables are tender. (If you have a pressure cooker, cook about 8 minutes under pressure and use a natural releasing method.).
Use a hand blender, blender or food processor to puree the soup.
Add curry powder (optional). Add salt if necessary (I didn't use any.).
Add chickpeas.
Infuse love and serve!