1 large potato (preferably russet), unpeeled and scrubbed, cut into chunks
1 onion, diced
3 whole garlic cloves, peeled
1 teaspoon whole celery seeds
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon turmeric
1/4 teaspoon ground black pepper
1 1/2 cups cooked or canned chickpeas, rinsed and drained
1/4 cup bean cooking liquid, vegetable broth, or water
4 cups broccoli florets
1 1/2 teaspoons salt, as needed
Combine the water, potato, onion, garlic, celery seeds, thyme, marjoram, turmeric, and pepper in a large pot. Place over medium heat, cover, and simmer for about 20 minutes, or until the vegetables are tender.
Stir in the chickpeas and the bean cooking liquid or broth. Remove from the heat and let cool slightly. Transfer to a blender and process in several batches, filling the blender container no more than half full for each batch. Hold the lid on tightly and start the blender on the lowest speed. Process for 1 to 2 minutes, or until the mixture is completely smooth.
Return the blended soup to the pot and stir in the broccoli and 1 teaspoon of the salt. Cover and simmer for 5 to 10 minutes, or until the broccoli is fork-tender. Taste and add the remaining 1/2 teaspoon of salt, if desired.
Stored in a covered container in the refrigerator, leftover Cream of Broccoli Soup will keep for up to 3 days.