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!
2tbspavocado oil
1onion, chopped
4cloves garlic, minced
1(15 oz) can chickpeas, rinsed an drained
3stalks celery, chopped
1mini bag baby carrots
1large bunch of dill, rinsed and leaves chopped
1tspsalt
2bay leavesRemove before serving
½tspturmeric powder
½tspdried parsley
¼tspred pepper flakes
64ozvegetable broth
2tsppure maple syrupOptional, for extra sweetness
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 2-3 minutes. Add spices and mix well.
3
Pour in vegetable broth, dill, and pure maple syrup. Mix again.
4
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!
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 2-3 minutes. Add spices and mix well.
3
Pour in vegetable broth, dill, and pure maple syrup. Mix again.
4
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!
