This Zucchini Chickpea Soup is hearty and perfect for a cold winter night. The best part is that it is full of healthy vegetables and spices, and not much else! Serve with rustic bread for dipping.
Zucchini Chickpea Soup recipes
Zucchini Chickpea Soup
- 4 zucchinis cut into chunks
- 2 cups canned chickpeas rinsed
- 2 carrots chopped
- 1 onion chopped
- 1 garlic clove minced
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- 5 cups chicken stock
- 1/4 cup cilantro minced
- Lemon juice
- 1/2 teaspoon fine seasalt
- 1/2 teaspoon black pepper
- In a large pot, heat olive oil at medium heat. Add onions, carrots, zucchini, and allow to soften for about 8-10 minutes, making sure the vegetables do not brown. Add garlic and sauté for another minute. Add chickpeas, chicken stock, and increase heat to med-high to bring to a boil. Cover pot, reduce heat to medium-low, and allow to simmer for about 30 minutes. Till vegetables are very soft.
- Using a handheld blender, carefully blend the soup. Add cilantro to the soup and serve with a little squeeze of lemon juice.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Other ways to making Zucchini Chickpea Soup
Prepare a pot of water and vegetable broth in a heavy-bottomed saucepan. Heat over medium-high heat. Add the onion, garlic, carrots, celery, and chickpeas and cook for 3 minutes. Stir in the zucchini and cook for another 4 to 5 minutes. Remove from the heat and stir in the basil mixture. Sprinkle with grated Parmigiano and garnish with whole sprigs of rosemary.
To prepare this soup, heat a large nonstick pot or a high-sided skillet over medium heat. In the pot, sauté diced red onion and white zucchini until translucent. Add a tablespoon of water and season liberally with salt. Cover the pot and cook the vegetables for 35 to 40 minutes. After that, allow the soup to cool. The vegetables will release liquid and cook in their own juices.
Roast the vegetables and chickpeas until tender and golden. If desired, you can add a small amount of chicken stock or vegetable broth. To add flavor, season to taste with salt and pepper. You can also serve this soup with toasted bread or crusty rolls. For a hearty, healthy soup, make a big batch in advance and freeze some for later. There are no wrong questions to ask!
Start by roasting the zucchini. You can do this by layering them on a baking sheet with olive oil and freshly ground black pepper. After the vegetables are roasted, add the garlic and onions. Saute for seven minutes. Continue roasting until the veggies are soft and browned. Then add chickpeas and simmer for another 10 minutes. Before serving, sprinkle with fresh basil and serve!
Tips and Tricks
Once the zucchini is cooked, you can freeze it. Pour the soup into freezer-safe containers and freeze for up to 2 months. It can be reheated easily. To reheat the frozen soup, place it in a large soup pot or sauce pan. Heat it over medium heat until the zucchini is tender. Puree the soup with a blender. If desired, adjust the seasoning. Once the vegetables have finished cooking, it is ready to serve.
The soup is packed with antioxidants and nutrients, and it is guaranteed to keep you full for hours. The soup contains protein, fiber, minerals, and vitamins, and is low in calories. It is a great choice for vegetarians and vegans. It is also a great vegetarian soup for vegans. Once it is prepared, you can add it to the soup. It is a tasty and healthy soup to serve on a cold day.
The soup can be served in many variations. Instead of zucchini, you can add other vegetables such as green beans, leeks, or even spinach. You can also add spices and herbs to the soup. To make a gluten-free soup, replace the vegetable broth with vegetable broth. The soup should be thick and creamy. In addition to chickpeas, you can also add chopped parsley to garnish the bowl.
If you choose to make the soup with chicken stock, it is best to add it at the end. It will become a tasty vegetarian soup that contains a lot of antioxidants. Besides being high in protein, it also has plenty of fiber and low in calories. The white zucchini will balance out the flavor of the soup while the chickpeas will add a natural creaminess. Once the vegetables are cooked, you can add the chicken stock, and serve the soup as a snack or meal.
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