Chick Pea Soup with Fennel Seeds

With the winter solstice, comes the time to nourish our bodies with warm nutritious and soothing dishes with root vegetables. These two recipes (see the Moroccan Couscous here) have been part of some of our family’s favourites. Enjoy!

Ingredients:

• 1 onion
• 1 garlic clove
• 2 carrots
• 4 small or 2 medium zucchinis
• 1 tablespoon of olive oil until zucchini start to be tender
• 6 cups of vegetable broth
• 2 teaspoons of dill, 1 tablespoons of parsley
• salt, black pepper to taste

Instructions:

1. In a large pot, heat the oil and fry the vegetables for about 10 min, making sure to stir regularly.
2. Add the broth and cook gently for 20 minutes.
3. Stir in 2 cups of cooked chickpeas, bring to a boil.
4. Remove from the fire and blend in your processor until unctuous.
5. Serve. Decorate with parsley. Enjoy!