Chickpea Potato Winter Soup

Source

HOL:FIT Kitch

Ingredients

Display units in Metric

1	tsp	cold-pressed coconut oil
¹⁄₂		white onion finely chopped
4	stalks	celery chopped
2	cloves	garlic minced + let sit for 15 min before adding to pot
¹⁄₂	head	cauliflower chopped (or bag of riced caulie)
4		potatoes chopped
2		carrots sliced as discs
1	can	chickpeas
2	tsp	fresh oregano chopped
1-2	tsp	fine ground sea salt to taste
1	tsp	or more fresh black pepper to taste
5	cups	vegetable broth (I like low sodium Imagine brand, but homemade is best)

Wash and chop your veggies.

Warm coconut oil over medium heat in a large stockpot and toss in your celery and onion. Stir occasionally and cook for 10 minutes until veggies become translucent and start to brown.

After 10 minutes, add potatoes, cauliflower and garlic. Stir and cook for 7 more minutes. Add broth and bring to a boil. Add chickpeas.

Then reduce heat and simmer for 5-10 more minutes.

Season with salt and pepper to taste. Serve and enjoy!

Store in an airtight glass jar in the fridge from up to 7 days.

Wash and chop your veggies.
Warm coconut oil over medium heat in a large stockpot and toss in your celery and onion. Stir occasionally and cook for 10 minutes until veggies become translucent and start to brown.
After 10 minutes, add potatoes, cauliflower and garlic. Stir and cook for 7 more minutes. Add broth and bring to a boil. Add chickpeas.
Then reduce heat and simmer for 5-10 more minutes.
Season with salt and pepper to taste. Serve and enjoy!
Store in an airtight glass jar in the fridge from up to 7 days.

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.