Recipe Vortex

1/2 white onion, diced

1 cup celery, diced

4 cloves garlic, minced

1 tsp thyme

1 tsp oregano

2 cups yellow potatoes, peeled and diced

2 cups carrots, peeled and diced

4 1/2 cups vegetable broth

1 19 oz can chickpeas, rinsed and drained

1 tbsp fresh lemon juice

1/2 tsp sea salt

1/2 tsp black pepper

1/2 cup lightly packed, finely chopped parsley or cilantro (for garnish)

Add the onion, garlic and celery to a large soup pot with 1/4 cup of the vegetable broth and cook over medium heat for 5-6 minutes until softened and fragrant.

Stir in the oregano and thyme and cook for a couple more minutes, stirring often.

Add everything else, except for the parsley, bring to a light simmer and cook for 15-20 minutes, uncovered, until the potatoes and carrots are fork tender. Add in soup dumplings at this time, if using.

Transfer about 1/2 of the soup to a blender and blend until completely smooth and creamy (or use immersion blender). Make sure you allow the steam to escape as you’re blending.

Pour the blended soup back into the pot with the unblended portion. Stir in the parsley, season with salt and pepper, if needed, and serve right away.