Creative Household Co.

I love soup and I don't even care if it's 32 degrees celsius outside.

This hearty broccoli chickpea soup is packed with flavour and only requires minimal prep.

Even better, it's a healthy dish featuring bacon!

Here's how you do it:

Dice three strips of side bacon into small bits and fry with a little bit of exra virgin olive oil in a heavy-bottom stock pot.

Do not drain the fat! Also, the more brown bits you get, the better. As Gordon Ramsay says: no colour, no flavour.

It's OK if these bits stick to the pan right now as the broth will lift them away and make cleanup easy.

When the bacon is halfway cooked, add an entire diced onion. You're looking for pieces the size of a dime.

Add a generous amount of oregano and a pinch of red chili flakes.

When the onions become soft and slightly transparent, add thinly sliced garlic and a big pinch of salt.

Next, add canned chickpeas with only up to 1/4-cup of the liquid from the container (drain the rest).

Fry this for about five minutes, then add four cups of chicken broth (or four cups water and four packets of powdered mix).

Bring it to a rolling boil, then reduce heat and simmer for 10 minutes.

Add upto 500-grams of frozen, chopped broccoli.

Bring to a boil again, reduce heat, and simmer for 10 minutes once more.

Serve with a bit of extra virign olive oil as garnish.