Chickpea and Roasted Garlic Soup

Tonight's recipe is an immune-boosting chickpea and roasted garlic soup.  Hope it turns out to be a keeper, and will post an update tomorrow.  Recipe below serves 6-8.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 cups cooked chickpeas
• 1 large head roasted garlic (see recipe below)
• 2 tsp freshly chopped rosemary
• 2 quarts chicken stock
• Sea salt
• Freshly ground white pepper
• Juice and zest from 1 lemon
• 1/2 cup freshly chopped flat-leaf parsley

Directions:

In a soup pot, heat the olive oil under medium heat. Add the onions, carrots, and celery and sauté for 10 minutes. Add the chickpeas, roasted garlic, rosemary and chicken stock. Cook for 20 minutes.
Transfer soup to a blender in batches and puree until smooth (or use an immersion blender). Return pureed soup to the pot and reheat.   Just before serving, add the lemon juice, lemon zest and parsley and stir to combine.