Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat. Add the onion and sauté for about 5 minutes, or until translucent.
- Stir in the garlic and cook for an additional minute until fragrant.
- Add the diced tomatoes and zucchini to the pot, cooking for about 3–4 minutes until the vegetables begin to soften.
- Incorporate the drained chickpeas and vegetable broth. Bring the mixture to a gentle simmer.
- Season with salt and pepper, and add the lemon juice. Simmer for 15–20 minutes, allowing the flavors to meld together.
- Stir in the chopped parsley right before serving for a fresh touch.
- Serve hot, garnished with fresh mint and cracked black pepper. Enjoy your soup!
Nutrition
Notes
Feel free to mix and match your favorite vegetables if you want to switch things up. Spinach or kale can be a wonderful addition!
If you'd like a creamier soup, consider blending a portion of it before serving.
For storage, keep any leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, add a splash of water to maintain the soup's consistency.
If you'd like a creamier soup, consider blending a portion of it before serving.
For storage, keep any leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, add a splash of water to maintain the soup's consistency.