1 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 cup gold potato (340 g, 1 large potato)
2 cups carrots (300 g, approx. 4 large carrots)
4 1/2 cups water
20 g Better Than Bouillon Bouillon, Vegetarian, No Chicken Base
0.67 cup Kroger Garbanzo Beans Dry
1 tbsp fresh lemon juice (15 ml)
finely chopped parsley, optional, for serving
INSTRUCTIONS
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.
https://runningonrealfood.com/vegan-chickpea-vegetable-chowder/#tasty-recipes-15564-jump-target