Velvety Celery, Potato and Fennel Soup with Paprika-Lemon Chickpeas

Instructions

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   1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the yellow onion, celery, fennel, and 2 minced garlic cloves. Cook for 8 minutes, stirring occasionally, until the vegetables soften without taking on too much color.

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   2. Add the potato, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well for 1 minute so the potato is coated with the oil and aromatics.

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   3. Pour in the vegetable broth and bring to a gentle boil. Reduce to medium-low heat, partially cover, and cook for 20 minutes, or until the potato, celery, and fennel are very tender.

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   4. Meanwhile, make the paprika-lemon chickpeas. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the remaining minced garlic clove and cook for 30 seconds. Add the cooked chickpeas, sweet paprika, ground cumin, a pinch of salt, and a pinch of black pepper. Sauté for 6 to 8 minutes, stirring, until the chickpeas are hot and lightly golden.

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   5. Remove the skillet from the heat and add 1 tablespoon lemon juice and half of the lemon zest. Toss and set the chickpeas aside.

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   6. When the soup is finished cooking, blend it until completely smooth and velvety. If you want a lighter texture, add a little more hot broth or hot water and blend again. Taste and adjust with the remaining salt, black pepper, and 1 more tablespoon lemon juice.

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   7. Serve the soup hot in bowls. Spoon the paprika-lemon chickpeas on top, then finish with chopped fresh parsley and the remaining lemon zest. If you reserved tender celery leaves, add them at the end for a fresh finish.