This hearty take on classic vegetable chowder boasts of comfort and great health benefits. The combination of chickpeas, carrots and yellow potato make for a hearty and satisfying soup full of protein, fiber, vitamins and minerals.
This soup is vegan and gluten-free, making it a great go-to for a mix of guests with different dietary needs.
Serve solo or pair with a fresh, whole-grain rustic bread.
1.5 cups chopped White or Yellow Onion
1 cup chopped Celery
4 cloves Garlic, finely chopped
2 tsp fresh chopped Thyme or 1 tsp dried Thyme
2 tsp fresh chopped Oregano or 1 tsp dried Oregano
2 heaping cups peeled and diced Yellow Potatoes
2 cups diced Carrots
1 quart Vegetable Broth
1 can Chickpeas, rinsed and drained (approx. 1.5 cups)
1 tbsp fresh Lemon Juice
1/2 tsp each Sea Salt and Black Pepper, or to taste
1/2 cup lightly packed, finely chopped Parsley
Cook the onions, garlic and celery in about a tablespoon of extra virgin olive oil for about 5 minutes.
Add the rest of the ingredients except for the parsley and simmer covered for 15-20 minutes until the potatoes and carrots are tender. You may need to add another 1/2-1 cup of water to cover the vegetables in your pot.
Transfer about 1/2 the soup to a blender and puree until smooth and creamy.
Stir in the parsley and serve right away. Any leftovers can be store in the fridge for up to 5 days or in the freezer for up to 3 months.