Ingredients
1 cup of chopped carrots
1 cup of chopped celery
1 cup of chopped onion
2 garlic cloves, minced
1.5 liters of vegetable broth
1 teaspoon of dried thyme
1 teaspoon of salt
1/2 teaspoon of black pepper
1 cup of cooked chickpeas
1/2 cup of frozen peas
Method
Start by preparing all the vegetables. Chop the carrots, celery, and onion into small pieces. Mince the garlic cloves.
Heat a large pot over medium heat. Add a splash of oil and sauté the chopped vegetables and minced garlic for about 5 minutes.
Pour in the vegetable broth. Stir in the dried thyme, salt, and black pepper. Bring everything to a boil.
Once boiling, add the cooked chickpeas and frozen peas. Reduce the heat to low and let the soup simmer for 15 minutes.
Serve the soup hot in bowls. Enjoy it with some crusty bread on the side.
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