If you believe the things I have seen on the world wide web since last week we are so totally getting snow this Wednesday. I really hope we don’t get snow! I think I am in the minority on this one. I hate feeling trapped in the house. But perhaps Zach can been persuaded to build a fire and that sounds pretty cozy 😉 Or if there is enough snow we can build a snowman!
In preparation for the potential snowy doom I figured soup was in order. This soup is pretty simple in ingredients. If you have the time I urge you to make your own vegetable broth. It is a good way to get veggies into your diet and monitor your salt intake. Broth recipe proceeds the soup recipe.
Chickpea Soup with Parmesan:
1 sprig thyme
8 whole black peppercorns
2 large carrots, peeled and sliced
2 medium yellow onions, thinly sliced
2 large potatoes, quartered
1 large garlic clove
pinch Kosher Salt
Red Pepper flakes
1 can chickpeas
In a large pot add the vegetables.
If you have a cheesecloth or coffee filter add your herbs and peppercorns and tie with kitchen string. Add to pot.
Add enough water to cover the veggies in the pot.
Bring to boil, then lower heat, cover, and simmer for 1.5 hours.
Turn off heat and allow to cool. Transfer to food processor and blend thouroughly.
Return vegetable broth to the pot and season to taste. I added a couple of shakes of red pepper flakes and some more garlic to give it oomph 🙂
Add the chickpeas. Reheat.
This recipe is oh so versatile! You can add whatever root vegetables you have/like to the broth. I’m not a fan of celery so it does not make an appearance here but you can easily add it 🙂