Pulse Magazine

Here are the ingredients you’ll need:

A pinch of thyme
A pinch of rosemary
2-3 bay leaves
1/4 tsp of pepper (any kind you want)
1 tsp of salt (any kind you want)

A handful of cilantro
1/2 of a yellow onion
2 stocks of celery
3 medium or 2 large carrots
2-3 red potatoes

1 tbsp of olive or avocado oil
1 can of chickpeas

Serving size: 2-3 servings

Soups are fun and easy to make. They are perfect for cold weather. The Rio Grande Valley is usually a very warm place, with summers that reach temperatures above 100℉. Recently, however, we have been experiencing low temperatures, especially in the last month. I am not into the cold weather; I can barely handle anything below 70 degrees so I wanted something that could warm me up but also keep me full. I’ve recently got into cooking because of the Netflix series called Salt, Fat, Acid, Heat, so this recent weather has been the perfect time to test out what I’ve learned with some warming foods.

Now, on to the cooking!

The first thing to do is get the water boiling on medium-high heat; I added sea salt and avocado oil for added flavor and some fats (any salt and oil will do). According to the American Heart Association, fats are important for a healthy diet. While waiting for the water to boil, I cut the vegetables into bite size pieces and drain the can of chickpeas. It does not need to be perfect, do it however you see fit. Once the water boils, add the carrots; they take the longest to cook out of the ingredients listed. I recommend using a spoon or any cooking tool to drop the carrots because of the splashing. Although I do not know how long it takes, I just get a fork and use it to squish the carrot. If you feel any stiffness, then give it more time. If the carrot squishes easily, then it is ready.

Once the carrots are soft, add the rest of the ingredients. Again, I recommend using a cooking tool to add them to avoid any splashing. If you think there is not enough water, go ahead and add some more. Make sure that everything is covered in the broth. Also, this is the time to check the salinity of the broth, then add the pepper. Now, bring the pot to a simmer and set a timer for 15 to 30 minutes. Like with the carrots, check if the potatoes are done by picking one with a fork. If the potato is soft and falls easily from the fork, then it is cook and the soup is ready. The goal here is to get the broth cooked into the vegetables. Don’t forget to season to taste. After the time is up, the soup is ready to serve.