Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Slice and dice the potato.
Dice the onion.
Chop the cabbage into bite-sized pieces.
Dice the carrot.
Slice and dice the celery.
Cut the tomatoes into wedges.
Slice the garlic.
Place all the chopped vegetables into a large pot.
Season with salt and pepper.
Stir the vegetables to combine.
Pour in water until the vegetables are just covered.
Add the cooked chickpeas.
Add the bay leaves.
Bring the soup to a boil, then reduce heat and let it simmer.
Add the cherry tomatoes.
Continue to simmer until all vegetables are tender.
Garnish with fresh parsley before serving.
Ladle the soup into bowls and enjoy.
