A vegan take on a classic soup. I love that I came up with the name. The potatoes are my favorite part.
1 small onion
1 carrot
1 celery stalk
6 small potatoes
1 can tomato sauce
2 cups vegetable stock
1 cup water
S and P
Grapeseed oil
1 cup cooked chickpeas
Dice up the onions and slice the carrots and celery. Sauté in a soup pot in grapeseed oil. Cut the potatoes into small chunks and add to the vegetables. Add the tomato sauce, stock and water.
Cook until potatoes are just soft and add the chickpeas. Bring up to heat and season with salt and pepper. Enjoy (and it’s even better the next day!)
