This bright 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

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8


  • 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


  1. 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.
  2. 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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