Ingredients

The following ingredients have 4 Servings
  • 4 cups chicken broth
  • 1 fennel bulb (washed and coarsely diced)
  • 1 cups chopped celery
  • 1 tablespoon olive oil
  • splash of white wine
  • juice from 1 lemon
  • 1 teaspoon ground cumin
  • pinch crushed red peppers
  • fresh ground peppercorn to taste
  • 1 15 oz can low sodium chickpeas
  • 1 bunch of watercress (washed and stems removed)

Instruction

  • Using large sauce pan or stock pot, heat olive oil or medium high heat.
  • Add fennel and celery, stir and sautée until soft but not brown.
  • Add wine to deglaze pot.
  • Add broth and lemon juice, bring to a simmer then cover and reduce heat.
  • Allow to cook 1-2 hours.
  • Use immersion blender to blend to desired consistency. Add 1/2 can of chickpeas and blend. Add remaining chickpeas and keep whole.
  • Add cumin, fresh ground peppercorn and crushed red pepper to taste.
  • Ladle hot soup into soup bowls, add watercress immediately.
  • Serve while hot, preferably into pre-heated soup bowls.