This vegetable soup is pretty much the same as the Lentil vegie soup except we are using chickpeas instead of lentils and pureeing half the soup to alter the texture.
Season: All year
Serves: 8 at home or 16 in the classroom
Fresh from the garden: onions, celery, oregano, parsley
Recipe source: Lou’s recipe
- bowls – 1 small, 1 large
- 1 large saucepan
- 1 medium frypan
- non-slip mats & chopping boards
- knives – 1 small, 1 large
- metric measuring spoons & cups
- wooden spoon
- stick blender
- serving cups or bowls
- 2 tablespoons extra virgin olive oil
- 1 onion
- 4 cloves garlic
- 2 carrots
- 1 stalk celery
- 5 cups water
- 1 tablespoon oregano
- 2 sprigs thyme
- 4 cups cooked chickpeas
- 400 g can diced tomatoes
- salt & freshly ground black pepper
What to do
- Set out your equipment and ingredients.
Prepare the vegetables and herbs
- Set out the non-slip mats, chopping boards and knives. Peel the papery skin off the onion and roughly chop, then place in the bowl of the food processor.
- Roughly chop the celery and carrot and place them in the bowl of the food processor. Put all the vegetable scraps in the compost bucket.
- Pulse-chop the vegetables in the food processor until finely chopped, but not turned to mush.
- Remove the skin from the garlic and finely chop.
- Use the mezzaluna to chop the oregano and thyme and set aside.
Cook the soup
- In the large saucepan, heat the olive oil and then sauté the onions, carrots, garlic, and celery until tender.
- Add the water, tomatoes, oregano, thyme and chickpeas and bring to a boil. Simmer until the vegetables are cooked.
Puree half the soup
- Use the stick blender to puree about half the soup in the saucepan leaving half for texture.
Season and serve the soup
- Taste the soup and add salt and pepper.
Serve the soup just warm with a drizzle of extra virgin olive oil an extra sprinkling of cracked black pepper.