Roughly dice the onion, roughly chop the garlic, finely chop the carrot (peeled), cut the potato (peeled) into small bite-sized cubes, drain the cans of chickpeas into a colander and rinse under cold water

Heat a stock pot with a medium heat and add in the olive oil

After a couple minutes add in all the chopped vegetables except for the potato, mix with the olive oil

Once the vegetables are lightly sauteed, about 4 to 5 minutes, add in the chopped potatoes, drained chickpeas and season with sea salt & black pepper, gently mix together, then add in the vegetable broth and a sprig of fresh thyme, raise to a high heat and bring to a boil, then place a lid on the stock pot and lower to a low-medium heat

Meanwhile, cut off the florets from a head of broccoli, then cut the florets into smaller bite-sized florets, add them into a colander and rinse under water

After simmering the soup for 15 to 20 minutes and the potatoes are fully cooked through (just pierce one with a toothpick to ensure they are done), add in the florets of broccoli, give it a gentle mix, then place the lid back on the stock pot and simmer for another 3 to 4 minutes or until the broccoli is just tender, then remove from the heat

Transfer the soup into shallow bowls, squeeze a kiss of fresh lemon juice over each soup and garnish each one with a hard boiled egg cut in half, serve at once, enjoy!