- Large Stock Pot
- Tea-ball or cheese cloth
- Food processor or blender
- A Sharp Knife 🙂
- 1 Yellow Onion
- 4 Celery stalks or Celeriac (the root, cleaned)
- 4 Carrots
- 1 Fennel bulb
- 1 Turnip
- 1 Cup dried chickpeas soaked in water with a small pinch of baking soda overnight
- 1 TBS of salt
- 1 tsp sugar
- One Bayleaf
- 2 Star anise
- A few Coriander and cumin seeds
- Coriander is cilantro, so if you don’t have seeds, some leaves will work
- Several Black peppercorns (or medley)
- 1 Fennel seed
- Small bunch Celery leaves
- 1 TBS Parsley leaves (or 2tsp dried)
- Put all these in a large tea-ball or tie up in cheese-cloth (with butcher’s twine)
- Cut everything into large chunks. Reserve the celery leaves for the Garni.
- Add the Stock Ingredients (including chickpeas and half their soak-water) to a stock pot, then add 6 cups of water and bring to a simmer.
- Add bouquet garni
- Check broth for salt and sugar content, correct as desired. You want this more on the mild side.
- Then simmer broth until chickpeas are finished, about 1 1/2 to 2 hours.
Once the broth is finished, take the turnip, carrots, and some chickpeas, with some broth and purée to make a thick vegetable soup. This can be served immediately, or frozen separately. You will need to add more of sugar, salt and pepper to make this taste more like soup. TASTE your way through it. Seasonality affects the seasonings.
Filter the rest into airtight containers and refrigerate or freeze.