Ingredients:
- Potato: You can use russet or Yukon gold potato. This recipe can also be made with sweet potato.
- Broth: You can use any store-bought or homemade broth. Carton broth or bouillon cubes or powder work. I usually use Better than Bouillon.
- Chickpea: For convenience, canned works great here but you can cook your own from scratch and use those too. You’ll need about 2.5 cups of cooked chickpeas or 1 19 oz can. The amount doesn’t have to exact though so if you only have 2 14 oz cans or 1 28 oz can, that works.
- Onion: White or yellow onion works.
- Veggies: Aside from the potato, you’ll need celery and carrot.
- Herbs: For simplicity, the recipe calls for dried thyme and oregano but you can substitute 2-3 tbsp chopped fresh herbs if you prefer.
Directions:
Step 1. Saute the Veggies & Herbs
- Start by adding the celery, onion and garlic to a large soup pot with 1/4 cup of the vegetable broth. Saute over medium heat for 5-6 minutes until softened.
- Stir in the thyme and oregano and cook for a couple more minutes. You can add a little pinch of salt and pepper for seasoning here as well.
Step 2. Cook the Soup
- Add everything but the lemon and bring the soup to a light simmer over medium-low heat. Simmer the soup uncovered for 15-20 minutes until the potatoes are fork tender.
Continue reading all directions on the next page
LIRE LA SUITE..