Cream of zucchini and chickpea soup

This soup is smooth, creamy and flavorful. Serve it with your favorite bread or crackers for a light, easy meal.

Ingredients (serves 6)
- 1 onion, minced
- 6 zucchini, cut in half lengthwise then sliced
- 2 potatoes, diced
- 1 cup boiled chickpeas, drained
- 1 Tablespoon oregano
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne, or more, to taste
- 2 cups almond milk, or more, to taste
- 3 Tablespoons extra virgin olive oil
- salt and pepper, to taste

Heat the olive oil and sauté the onions until translucent. Add the potatoes and zucchini and cook for 5 minutes longer. Add the chickpeas, oregano and spices and cook, stirring continuously, for a minute, then add enough water to cover the veggies. Season with salt and pepper and allow to simmer until tender. Purée the soup using an immersion blender (or any other blender of your choice) then gradually add in the almond milk. Taste and adjust seasonings to suit your taste. Enjoy!

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