A Nourishing Fall Soup is Calling

This month we're sharing a recipe from Chef Ariel Voorhees of Gather Round Chef Service—a personal chef who supports busy families in the Burlington area and is expanding into the Route 100 corridor from Stowe to Warren. 

Chef Ariel designed this recipe to work for different dietary needs while delivering real comfort and nutrition. The smoked paprika adds warmth without relying on excess salt, and the chickpeas provide sustained energy.

Smoked Paprika and Chickpea Soup

This soup is everything we love about fall cooking: warming, nourishing, and simple to make.

Why we love it:

• Packed with plant-based protein and fiber from chickpeas

• Naturally gluten-free and vegan (with an easy chicken option)

• Ready in 40 minutes

• Freezes beautifully for meal prep
  

Head over to Leitesculinaria.com check out the full recipe. If you’re busy like we are, go ahead and double or triple this recipe and then pack in freezer bags for an easy weeknight meal later!

Shopping List

1 red onion, peeled and minced

1 head of garlic

2 carrots

2 celery stalks

A small handful flat-leaf parsley, chopped

1 sprig Rosemary

1 can chickpeas

1 can tomato paste (leftover can be frozen)

14-oz can diced tomatoes

2 - 3 cups chicken or vegetable stock

1 lb chicken raw tenders (optional)

Spices

Smoked paprika

2 bay leaves

Coarse salt and black pepper

Red wine or apple cider vinegar