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1
Heat a soup pot over medium heat and add a generous amount of cooking spray.
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2
Add onion, celery and carrots and sweat for a few minutes until softened.
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3
Add garlic and herbs and stir.
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4
Add to your liking - some people like it stronger or milder than others.
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5
BTW - If you tie the herbs with a string removal later is much easier.
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6
Cook for a minute or two and add chick peas.
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7
Season.
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8
Cook another minute and add the stock.
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9
Season again.
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10
Bring to a boil and quickly reduce heat to a simmer.
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11
Simmer for about 20 minutes.
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12
This soup is SO aromatic that your whole house will smell warm and cozy!
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13
Remove the herbs and puree soup.
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14
Normally I would use my hand held immersion blender here, but I decided to use my big regular blender because I wanted this soup to be velvety smooth.
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15
Use whatever equipment you feel works best for you.
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16
Pour the soup back to the pot and cook at low heat for another 15-20 minutes until it reduces further.
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17
Its important that it doesn't get too hot or simmer too long or the texture will get a bit grainy -- this goes for any blended vegetable or cream based soup.
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18
I served the soup with a tiny drizzle of good extra virgin olive oil (I love the flavor and would rather use it here than in the cooking process) and some homemade garlic & rosemary croutons (let me know if you want me to post how I made these - but they are a super easy and great way to get use of some stale bread).
