Veggie Soup

Yield: 6 servings

1 whole clove 
½ onion, sliced root to stem so it stays intact, peeled
2 cups cooked chickpeas
1 sprig of rosemary, plus 1 teaspoon of finely chopped leaves
3 garlic cloves, minced
2 fresh bay leaves or 1 dried
⅓ cup extra virgin olive oil
1½ tablespoons kosher salt, more to taste
1 cup diced tomatoes, canned or fresh
2 medium carrots, sliced into ¼-inch rounds
2 celery stalks, sliced ¾-inch thick
Zest of 1 lemon
¼ teaspoon black pepper
⅓ cup chopped parsley

For a more creamy soup, add homemade Sunflower Seed Butter!

Sunflower seed butter is just two ingredients and is incredibly easy to make. All you have to do is in a food processor to blend roasted sunflower seeds, with a bit of salt and for more runny consistency add lukewarm water and 1 tablespoon of olive oil. Sunflower seed butter is paleo, vegan, and allergy-friendly (nut free).

Step 1
In a middle size pot over medium-high heat olive oil and start making the mirepoix ( celery, carrots, onions) for about 3 minutes stirring often

Step 2
Add the tomatoes, cooked chickpea, and bay leaves, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While the soup simmers, mix the chopped rosemary, lemon zest, and pepper in a small bowl. Also, make the sunflower seed butter

Step 3
Season the soup to taste and ladle it into bowls. Top with rosemary, lemon zest, and pepper, and Drizzle with Sunflower Seed Butter and parsley