Lemony Chickpea Potato Soup

veggiessavetheday.com

Beth Merk

Former chef | Avid Instant pot user for 4+ yrs | Vortex has replaced our over | supports my local Epicure rep

2 Tablespoons olive oil

1 cup onion, diced

4 cloves garlic, minced

1 cup carrots, diced

1 cup celery, diced

2 pounds yellow potatoes, peeled and diced

2 15-ounce cans chickpeas, (3 cups cooked) rinsed and drained

8 cups vegetable broth

½ cup lemon juice

2 teaspoons dried oregano

salt and pepper, to taste

fresh parsley, chopped or torn, for garnish (optional)

Directions at veggiessavetheday.com

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