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; 1 large bunch of dill, rinsed and leaves chopped; 1 tsp salt; 2 bay leaves; ½ tsp turmeric powder; ½ tsp dried parsley; ¼ tsp red pepper flakes; 64 oz vegetable broth; 2 tsp pure maple syrup

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!

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

1 large bunch of dill, rinsed and leaves chopped

1 tsp salt

2 bay leavesRemove before serving

½ tsp turmeric powder

½ tsp dried parsley

¼ tsp red pepper flakes

64 oz vegetable broth

2 tsp pure maple syrupOptional, for extra sweetness

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. Add spices and mix well.

Pour in vegetable broth, dill, and pure maple syrup. Mix again.

Bring soup to a boil. Cover pot (but not completely... make sure some steam can escape) and lower heat. Simmer for 20 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