Description
A hearty and healthy chickpea and vegetable soup, perfect for any day.
Ingredients
Scale
- 1 cup heaping diced white onion
- 1 cup chopped celery
- 4 cloves garlic, minced
- 1 tsp ground thyme
- 1 tsp dried oregano
- 2 heaping cups peeled and diced yellow potato
- 2 cups peeled and diced carrots
- 4 1/2 cups vegetable broth
- 19 oz can chickpeas, rinsed and drained
- 1 tbsp fresh lemon juice
- salt and pepper (to taste)
- finely chopped parsley (optional, for serving)
Instructions
- Add the onion, garlic and celery to a large soup pot with 1/4 cup of the vegetable broth and cook over medium heat for 5-6 minutes until softened and fragrant.
- Stir in the oregano and thyme and cook for a couple more minutes, stirring often. If the pan starts to dry out, add another splash of broth to loosen any bits sticking to the pan.
- Add everything except for the lemon, bring to a light simmer and cook for 15-20 minutes, uncovered, until the potatoes and carrots are fork tender.
- Transfer about 1/2 of the soup to a blender and blend until completely smooth and creamy. Make sure you allow the steam to escape as you’re blending. Pour the blended soup back into the pot with the unblended portion and stir well to combine.
- Stir in the lemon juice and season with salt and pepper, if needed. Serve with fresh chopped parsley.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze any leftovers for a quick meal later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg