When George had his surgery I knew he wouldn’t be able to eat a whole lot after. I figured soup would probably be the best bet. While he was in surgery I made this soup as I know it’s full of flavour and quite filling. This soup is vegan and gluten free, but is great for anyone!! Happy Vegan Tuesday!
Ingredients: Yields 5-6 LARGE servings
- 1 large onion, minced
- 4 garlic cloves, minced
- 2T EVOO
- 3 large carrots, chopped
- 1 large yukon potato
- 6 cups of vegetable broth
- 1 can chickpeas, rinsed
- 1 28oz diced tomatoes with juice
- 3 celery stalks, chopped
- 1T oregano
- 1t thyme
- 2 bay leaves
- 2T tomato paste
- salt and pepper to tasteDirections: In a dutch oven or large stock pot, heat oil over medium high heat. Add garlic and onion and cook until translucent. Stir in carrots and celery, cook for 2-3 min more. Add in broth, oregano, thyme, diced tomatoes, tomato paste and potatoes. Add in bay leaf and cook for 30 to 40min, until vegetables are tender(check potatoes). Add chickpeas and simmer for another 20 mins. Season with salt and pepper.
This soup freezes quite well. I actually have some in the freezer right now!!
I have been thinking about this for quite some time now, I really want to start sharing more aspects of my life with you all. I have focused on sharing just food recipes for some time now and I had always wanted to bring more fitness/lifestyle into the blog. Over the next couple days I will start to bringing just that! Tomorrow I have done something COMPLETELY brand new. To be honest I’m a little nervous!! hehe
See you all tomorrow 🙂
Question: What is your favourite soup? Do have it often?
What else would you like to see more on the blog?