Hearty Dill Vegetable Soup

 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

1

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

2

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

3

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

4

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!

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

Directions

1

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

2

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

3

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

4

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!

Hearty Dill Vegetable Soup

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