Name: Hearty Dill Vegetable Soup
Ingredients: 2 tbsp avocado oil; 1 onion, chopped; 4 cloves garlic, minced; 1 (15 oz) can chickpeas, rinsed an drained; 3 stalks celery, chopped; 1 mini bag baby carrots; 64 oz vegetable broth; 1 large bunch of dill, rinsed and leaves chopped; 1 ½ tsp salt

2 tbsp avocado oil

1 onion, chopped

4 cloves garlic, minced

1 (15 oz) can chickpeas, rinsed an drained

3 stalks celery, chopped

1 mini bag baby carrots

64 oz vegetable broth

1 large bunch of dill, rinsed and leaves chopped

1 ½ tsp salt

Heat a dutch oven on medium-low heat. Add avocado oil and saute onions until caramelized.

Add in garlic, chickpeas, celery, and carrots, and cook about 5 minutes.

Pour in vegetable broth, dill, and salt. Mix well.

Bring soup to a boil. Cover pot (but not completely... make sure some steam can escape) and lower heat. Simmer for 25-30 minutes. When done, all vegetables should be tender... if not, let simmer for longer. Enjoy!

CategoryAutumn, Child-Friendly, Dairy-free/Soy-free, Entrées, Gluten-Free, Soups, Vegan, Vegetarian, Winter

Ingredients