Autumn Harvest Chickpea & Vegetable Soup

Ingredients

• 200 g Chickpeas, canned, low sodium
• 150 g Carrot
• 150 g Celery root
• 150 g Zucchini
• 200 g Sweet potatoes, peeled and diced
• 150 g Onion
• 2 clove Garlic
• 500 ml Home made vegetable stock
• 400 g Whole tomato
• 5 g Rosemary, chopped
• 5 g Fresh thyme, chopped
• 1 g Salt and freshly ground black pepper to taste
• 1 tbsp Olive oil

Method

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes until the vegetables are softened.
2. Add minced garlic, fresh rosemary, and thyme. Cook for an additional 1 minute.
3. Add the diced sweet potatoes and the rinsed chickpeas to the pot. Stir well.
4. Pour in the vegetable broth and the diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
5. Stir in the chopped zucchini. Cook for another 5-7 minutes until the zucchini is tender.