Vegetable Cream Soup with Baked Chickpeas

Chop 2 potatoes.

Cut 200 g of cauliflower into florets.

Cut 200 g of broccoli into florets.

Slice 1 carrot.

Peel 3 garlic cloves.

Place the potatoes, cauliflower, broccoli, carrot, and garlic cloves into a large pot.

Pour 1 L of water into the pot to cover the vegetables.

Bring the water to a boil over medium-high heat.

Simmer the vegetables until they are soft.

Remove the pot from the heat.

Puree the vegetables using an immersion blender until smooth.

Pour 100 ml of milk and 100 ml of cream into the soup.

Season the soup with 1 tsp of salt and 0.5 tsp of black pepper.

Stir the soup thoroughly to combine.

Return the pot to low heat for 2 minutes to warm through.

Ladle the soup into serving bowls.

Top each bowl with 50 g of baked chickpeas.

Sprinkle 1 tsp of Italian seasoning and chilli flakes over the soup.