Chickpea and Couscous Soup

Cook the aromatics:
1 Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 8–10 minutes until the onion is translucent. Season with salt and pepper.
2 Add the garlic and potatoes and cook for 1 minute. Season with salt and pepper.
Simmer the soup:
4 Pour in the vegan chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are almost fork-tender. Taste and season.
Cook the pearl couscous:
6 Return the soup to a boil. Add the couscous and chickpeas and cook for 10–15 minutes or until the couscous is tender. Taste and add salt and pepper if needed.
Finish the soup:
8 Reduce the heat to low and stir in the dill, parsley, and lemon juice. Simmer for 5 minutes. Turn off the heat.
To serve:
10 Ladle the soup into bowls and garnish with a pinch of fresh dill and a drizzle of extra virgin olive oil. Enjoy!