Potato and broccoli soup

Heat the olive oil in a stock pot over medium heat.

Roughly chop the onion and garlic and cut the peeled carrot into small bite sized pieces.

Add the chopped vegetables to the pot, coat in the oil and saute 6 to 8 minutes, stirring every 1 to 2 minutes, until lightly sauteed.

Cut the peeled potatoes into 2 cm bite sized pieces.

Drain the chickpeas into a colander and rinse under water.

Add the vinegar, smoked paprika and thyme and mix quickly.

Add the potatoes and chickpeas, season with sea salt and freshly cracked black pepper and mix gently.

Pour in the vegetable broth, raise to high heat and bring to a boil.

Lid on, lower to low medium and simmer 15 to 20 minutes until the potatoes are just cooked through.

Cut the florets from the head of broccoli, cutting the larger ones down to size, and rinse in a colander.

Add the broccoli florets, mix gently, cover and simmer another 3 to 4 minutes until just tender.

Remove from the heat and serve in shallow bowls with a sliced baguette drizzled with olive oil.