Saute chopped onions, broccoli, cauliflower, diced fingerling or regular potatoes and chickpeas in butter or oil. Add chicken broth. Cover and simmer until vegies are soft. Puree in blender (careful- hot liquid in blender can burst out) and pour back into pot. Add heavy cream, cilantro, green onions, and red pepper and paprika. Season with salt and pepper to taste. Top with croutons (diced bread in 350F oven for 10-15mins)
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