Winter is fast-approaching and what better way to warm up that with a healthy vegetable soup packed full of chickpeas and sweet potatoes?
This’ll warm the cockles.
Vegan Vegetable Soup
3 tablespoons extra virgin olive oil
1 yellow onion, diced
3 cloves garlic, minced
3 stalks of celery, diced
1 medium sweet potato, peeled and cubed
1 large carrot, peeled and diced
3 Roma tomatoes
4 cups organic low-sodium vegetable broth
15 ounces cooked chickpeas, rinsed and drained
2 sprigs of rosemary
1 dried bay leaf
1 teaspoon sea salt
½ teaspoon ground black pepper
Heat oil in a large stock pot over medium heat. Add onion and sauté for about four minutes, until softened and translucent. Reduce heat slightly and add garlic and sauté for one minute. Add the celery, sweet potato, and carrot and sauté over medium heat for six minutes. If vegetables begin to stick to the pot, add another tablespoon of oil.
Meanwhile, slice each Roma tomato in half. Scoop out the seeds and discard. Then dice the tomatoes and set aside.
Add tomatoes, vegetable broth, chickpeas, rosemary, bay leaf, sea salt, and pepper to the pot. Bring soup to a boil over high heat and then reduce heat to medium. Cover and simmer for about ten minutes, or until all the vegetables have softened. Remove bay leaf and rosemary sprigs. Serve and enjoy!