Resistance Soup

local_grocery_store Ingredients

• 1 onion, diced (approx. 200g)
• 3 cloves garlic, minced
• 2 potatoes, peeled and diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 can of chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 tsp thyme, fresh or dried
• 1 tsp rosemary, fresh or dried
• to taste salt
• to taste pepper

restaurant_menu Method

1. 1.In a large pot, heat some oil over medium heat. Add the onion and garlic and sauté until fragrant.
2. 2.Add the potatoes, carrots, and celery and sauté for a few minutes until slightly softened.
3. 3.Add the chickpeas, vegetable broth, thyme, and rosemary. Bring to a boil, then reduce heat and let simmer for 30-40 minutes until the vegetables are tender.
4. 4.Season with salt and pepper to taste. Serve hot with a crusty bread.

lightbulb_outline Tips

• chevron_rightFeel free to add other vegetables like parsnips or turnips to the soup.
• chevron_rightFor a creamier texture, blend some of the soup in a blender or with an immersion blender before serving.