Soup season is back folks!

We are already in the middle of October, which means it is officially soup season again. At this point, my year is divided into salad and soup seasons and both of these come in bowls, so maybe I am just a bowl-food sort of person. Anyhow, here is a quick new zucchini soup recipe to go with the other soup recipes on my blog. It can serve as a standalone hearty dish or a soup entry course, depending on the amount of spicy chickpeas you choose to use and how hungry you are.

Zucchini soup with spicy chickpeas recipe

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 2 large zucchinis
• water/vegetable soup stock
• 1 teaspoon garlic powder
• 1 teaspoon turmeric powder
• 2 tablespoons chopped parsley (dry or fresh)
• 400 g (2 cups) chickpeas (canned or boiled)
• 2 teaspoons red paprika
• 1-2 teaspoon cayenne pepper
• 1 teaspoon chilli flakes
• 1 teaspoon ground ginger
• 1 tablespoon fresh lemon juice
• salt and ground black pepper to taste
• sour cream for garnish

For 2 servings as a main dish

Prep time: 10 minutes

Cooking time: 20 minutes

Instructions

Peel and chop the onion, then dice the zucchinis into cubes. Put the chopped onion and zucchinis into a pot with 1 tablespoon of olive oil and cook on medium heat until the onion turns glassy, stir often. Add water or vegetable stock, garlic and turmeric powder, chopped parsley, salt and ground black pepper and let it simmer for 10-15 minutes until the zucchinis are nice and soft. Use an immersion blender or a potato masher to puree the soup to a thick, smooth consistency.

Meanwhile, roast the chickpeas on 1 tablespoon of olive oil in a pan with the red paprika, cayenne pepper and chilli flakes (adjust to desired spicy level), ground ginger and a bit of salt. Stir often to ensure the chickpeas don’t burn and roast them for at least 5 minutes until they turn crispy, then mix in the lemon juice in the end. Serve the spicy chickpeas on top of the zucchini soup and garnish with sour cream and a bit of olive oil. Enjoy!

Even though zucchinis are technically a summer produce, we can usually get them through most of the year in Europe now, so to me this feels like a summer/early autumn soup. The recipe could also work with any other squash or pumpkin-adjacent vegetable though, so as always, feel free to experiment and let me know what you think in the comments. How are zucchinis treated in your part of the world? 🙂

Download printable PDF here