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Hearty Zucchini Chickpea Soup

Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 4 medium zucchini peeled and chopped
  • 2 cups raw chickpeas
  • 2 medium carrots chopped
  • 1 medium onion chopped
  • 3 stalks of celery chopped
  • 3 cloves of garlic minced
  • 8 cups of water or vegetable broth
  • Salt and pepper to taste
  • 2 tablespoons vegan chicken soup mix

Method
 

  1. In a large pot over medium heat, sauté the onion, celery, and garlic until soft and fragrant, about 5 minutes.
  2. Add the chopped squash, carrots and chickpeas to the pot. Stir to combine.
  3. Add the water, season with salt and pepper to taste, and bring the mixture to a boil.
  4. Reduce the heat to low and let the soup simmer for 1.5 hours until the chickpeas are soft and the squash and carrots are tender.
  5. Add two tablespoons of chicken soup mix and mix until dissolved.
  6. Use an immersion blender or transfer the soup to a blender and puree until smooth.
  7. Serve hot and garnish with chopped parsley or cilantro, if desired.