You are here: Home » Recipes » Rosemary Potato and Chickpea Soup Rosemary Potato and Chickpea Soup Recipe by Relish Yield 4 servings Here’s a hearty winter soup that showcases your homegrown rosemary. PrintEmail Roasting and pureeing adds rich flavors and satisfaction with less calories compared to traditional creamy soups. Ingredients 2 large russet potatoes (about 1 1/4 pounds), chopped into 1-inch pieces2 teaspoons fresh rosemary, finely chopped3 garlic cloves, peeled2 tablespoons extra-virgin olive oil Salt and pepper1 (15-ounce) can chickpeas, drained and rinsed2 cups chicken or vegetable broth, low sodium1 cup nonfat milk1/4 cup Greek style nonfat yogurt Instructions Preheat oven to 400F. In large bowl, toss potatoes, rosemary, garlic, oil and dash of salt and pepper. Spread evenly onto roasting pan or baking sheet with a lip. Roast for 20 minutes, stirring halfway through. Stir in chickpeas and roast an additional 10 minutes. Remove from oven. In a large pot, add potato mixture, broth and milk. Stir and bring to a boil. Reduce to medium-low heat and simmer for 10 minutes uncovered. Ladle two-thirds of soup into blender or food processor; blend until smooth. Pour back into pot; cook another 5 minutes. Ladle into four bowls. Top each serving with 1 tablespoon yogurt.