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Parve
Easy
8-10 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Fresh dill always lends a superb flavor to any food, and this soup is no different! Creamy, delicious, and satisfying, it will leave you feeling ready to tackle the fast, and also provide comfort and energy once the fast is over. The garnish tastes like flavorful roasted mini potatoes and boosts the protein power in this excellent dish!
1 large onion, diced
oil, for sautéing
2 large stalks celery, chopped
8 cups water
5 medium potatoes, peeled and cubed
1/2 cup chopped fresh dill
3/4 cup cooked chickpeas, such as Tuscanini
1 cup shredded carrots
salt, to taste
black pepper, to taste
1/2 cup cooked chickpeas, such as Tuscanini
2 teaspoons oil
2 teaspoons Lipton Onion Soup Mix
generous dash paprika
In a large pot, sauté onion in a little oil until lightly browned; add celery and sauté an additional two to three minutes.
Add water, cubed potatoes, dill, and 3/4 cup chickpeas and bring to a boil. Lower heat and simmer 35–40 minutes.
To make the garnish, preheat oven to broil.
Toss roasted chickpeas ingredients in a small mixing bowl to coat the chickpeas.
Spread out onto an aluminum-foil-lined baking pan and broil for five to six minutes, or until beginning to blacken. Remove from oven and set aside for garnish.
Blend soup using an immersion blender until smooth and creamy. Add shredded carrots and cook an additional 15 minutes. If necessary, add water to achieve desired consistency.
Season with salt and pepper, to taste. Serve hot and garnish with roasted chickpeas.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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