Vegetable Soup with Chickpeas

Serves 4

1 large white onion

5 large sticks of celery

4 large carrots

2 medium potato

2 chicken stock cubes

1 parmesan rind (optional)

1 bay leaf

1 jar of chickpeas

Grated parmesan and olive oil

Peel and roughly chop the onion. Wash the celery, carrots and potato and chop into chunks. Put everything in a large pan and cover with enough boiling water to just cover the veg. Add the stock cubes and bay leaf (and the parmesan rind if using). Season with pepper, no salt at this stage and cook until the veg is soft. 

Remove the bay leaf and parmesan rind.

Using a stick blender, blend until smooth and if too thick add some more water. 

Add the jar of chickpeas and allow to warm though. 

Serve in pasta bowls and grate over fresh parmesan and drizzle with a little good quality olive oil.