Dill is by far my favorite herb to add to soups and salads. It has a wonderfully fresh, citrus-like taste and is rich in antioxidants and vitamins. We begin by caramelizing onions and garlic until golden. Added to the pot are protein rich chickpeas, vitamin packed celery, and sweet carrots. To bring it all together, I add vegetable broth and alllllll the dill! Something about dill and carrots in a soup always gets me warm and fuzzy inside... it’s a wonderfully comforting dish that will please even the kids (Sawyer couldn’t get enough!). A great soup for your Thanksgiving table!
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 2-3 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!
Ingredients
Directions
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 2-3 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!