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–+ servings
Chickpea Zucchini Soup

Chickpea Zucchini Soup

Creamy, comforting Chickpea Zucchini Soup recipe ready in 40 minutes. Vegan, gluten-free, and packed with protein and flavor for a perfect easy dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 zucchini washed and sliced into rounds
  • 1 cans (400 g) chickpeas drained and rinsed
  • 1 onion thinly sliced
  • 2 cloves garlic minced
  • 1 liter (about 4 cups) vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground coriander
  • to taste salt
  • to taste pepper
  • for garnish fresh coriander (cilantro)

Equipment

  • Large saucepan or Dutch oven
  • Chef’s knife and cutting board
  • Measuring spoon and cup
  • Immersion blender or standard countertop blender
  • Ladle for serving

Method
 

  1. Wash and slice the zucchini into rounds; thinly slice the onion and mince the garlic.
  2. Warm the olive oil in a large pot over medium heat; add the onion, garlic, and ground coriander.
  3. Sauté for about 5 minutes until the onion is soft and translucent.
  4. Add the zucchini rounds and cook for 3-4 minutes until slightly softened.
  5. Pour in the rinsed chickpeas and vegetable broth; bring to a gentle boil then reduce heat to a low simmer.
  6. Simmer uncovered for about 20 minutes until the zucchini and chickpeas are tender.
  7. Blend the soup until smooth using an immersion blender or in batches with a standard blender.
  8. Adjust salt and pepper if needed; garnish with freshly chopped coriander and serve.

Nutrition

Calories: 220kcalCarbohydrates: 35gProtein: 10gFat: 7gSaturated Fat: 1gSodium: 350mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 35mgCalcium: 7mgIron: 15mg

Notes

This soup is versatile and can be adjusted based on available ingredients. For a richer flavor, consider using chicken broth instead of vegetable broth. Experiment with garnishes, such as a drizzle of olive oil or a sprinkle of paprika, to elevate the presentation. Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently, adding a splash of water or broth if it thickens. This recipe is both gluten-free and vegan, making it suitable for a variety of dietary preferences. Enjoy!
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