Winter Warming Recipes by Kirsti Pesso

By May 30, 2016No Comments

Broccoli, Leek and Ginger Detox Soup + Garlic Chickpeas

Serves 2-4



Ingredients for soup:

2 tablespoons olive or coconut oil

1 large leek, sliced and rinsed well

2 cloves garlic, minced

1 tablespoon grated ginger

6 cups broccoli

6 cups low sodium veggie stock

2-4 tablespoons miso, mixed in some warm water

2-3 cups kale, shredded

½ cup parsley, chopped

Half the garlic chickpeas, from recipe below

½ lemon, juiced

¼ cup light coconut milk

Salt and pepper to taste

Additional garlic chickpeas, for garnish

Ingredients for chickpeas:

1 can chickpeas, drained, rinsed well and dried on paper towel

1 tablespoon olive or coconut oil

3-4 garlic cloves, minced

Pinch red pepper flakes

½ – 1 lemon Juice

Salt and pepper

Handful chopped parsley

Chickpea Directions:

  1. Prepare the chickpeas. Drain and rinse them, then dry them on paper towel.
  2. Heat oil on medium to high in a heavy pot and add chickpeas and garlic, stirring so the garlic doesn’t stick.
  3. Season with salt, pepper and ¼ teaspoon chili flakes.
  4. Cook, stirring often, until the chickpeas are coloured and some are crunchy – add a little more oil if you need to. Cook for about 15 minutes.
  5. Finish with lemon juice and a handful of chopped garlic and season with a little more salt and pepper. Divide in half. Reserve half for remainder of recipe. Refrigerate the other half to top a salad or eat as a snack.

Soup Directions:

  1. Meanwhile, heat the oil in a soup pot and sauté leeks, garlic and ginger for 4 to 5 minutes.
  2. Add the chopped broccoli and season, cooking for 3 to 4 minutes
  3. Add veggie stock and miso. Bring to a boil, and then reduce to a simmer, covering and cooking for about 10 minutes.
  4. Add shredded kale and simmer until it wilts, a few minutes.
  5. Add half the parsley and half the garlic sautéed chickpeas and lemon juice.
  6. Puree in a blender, in batches, until smooth. Return to pot.
  7. Check seasoning, and serve with garlic chickpeas on top and some fresh chopped parsley.


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