Carrot Celery Soup with Roasted Chickpeas

Heat the olive oil in a large pot over medium heat and melt the butter in it. Add the red onions, carrots and celery, sprinkle the salt, and stir well so the veggies are covered in the buttery mix.
1 tablespoon olive oil
2 tablespoons plant-based butter
2 medium red onions
1 lb carrots, peeled and diced
1 lb celery, diced
½ teaspoon salt
Place a lid on the pot and cook for 10 minutes over medium-low heat, stirring from time to time.
Meanwhile, preheat your oven to 400 degrees F (200 degrees C).
Once the veggies are softened, stir in the vegetable stock, coconut milk, garlic, and fresh herbs. Bring to a gentle boil, then place the lid back and simmer for 15-20 minutes.
3 cups vegetable stock
1 can (13.5 fl. oz / 400 ml) coconut milk
2 large garlic cloves
1 tablespoon fresh rosemary
½ tablespoon fresh thyme
While the soup simmers, toss the drained and rinsed chickpeas with olive oil, Italian seasoning, salt, and pepper. Spread them on a baking sheet and roast them in the oven or air fryer until they're golden and crispy (about 15-20 minutes).
Salt and freshly ground black pepper to taste
1 teaspoon olive oil
1 teaspoon Italian seasoning mix
½ teaspoon salt
¼ teaspoon ground black pepper
When the soup is ready, turn off the heat and puree it until smooth with an immersion blender.
Adjust the seasoning to taste. Ladle the soup into bowls, top each one with roasted chickpeas, and serve immediately.