Ingredients

The following ingredients have 4 Servings
  • 1 heaping cup diced white onion (175 g, 1 small onion)
  • 1 cup chopped celery (150 g, approx. 2 stalks)
  • 4 cloves garlic, minced (20 g)
  • 1 tsp ground thyme
  • 1 tsp dried oregano
  • 2 heaping cups peeled and diced yellow potato (340 g, 1 large potato)
  • 2 cups peeled and diced carrots (300 g, approx. 4 large carrots)
  • 4 1/2 cups vegetable broth
  • 1 19 oz can chickpeas, rinsed and drained (approx. 2.5 cups, 330 g)
  • 1 tbsp fresh lemon juice (15 ml)
  • salt and pepper, to taste
  • finely chopped parsley, optional, for serving

Instruction

  • 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 parsely.