1 onion, chopped
1 large russet potato, peeled, cut into chunks
3 cloves garlic, chopped
2 stalks celery, chopped
1 bunch broccoli, stalks peeled and chopped, florets reserved
1 teaspoon thyme
½ teaspoon marjoram
¼ teaspoon turmeric
¼ teaspoon black pepper
4 cups vegetable broth
1 15-oz can garbanzo beans, drained
1 teaspoon sea salt
- Combine onion, potato, garlic, celery and spices in a large pot. Add the broth and bring to a boil. Lower heat, cover, and simmer until vegetables are tender, about 20 minutes.
- Stir in the garbanzo beans. Using an immersion blender, blend right in the pot until smooth.
- Return the soup to the pot and stir in the florets and season with salt. Cover and simmer until broccoli is tender about 10 minutes.