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!
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 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!