1. In a large pot, heat oil over medium heat. Sauté onion, carrots, celery, garlic, and salt for 5 minutes.
2. Add butter and let it melt, then mix in flour to create a roux.
3. Slowly pour in vegetable broth while stirring. Add pepper, oregano, thyme, and rosemary.
4. Bring to a gentle boil, stirring often to prevent burning.
5. Stir in peas, corn, nutritional yeast, chickpeas, and milk. Simmer for 5-7 minutes.
