August 7, 2014 5

Summer Squash Soup with Chickpeas + Oregano Seeded Crackers

Summer Squash Soup with Chickpeas + Oregano Seeded Crackers | @withfoodandlove

I’m in the middle of some pretty life-changing transitional stuffs. Stuffs, and things that are all really fantastic and for the greater good of my life and the universe that surrounds me. But challenging, and super stressful, and these things, we’ll have to talk about them another day. Soon we’ll get to all of it.

I’m busy again, packing for another trip. This time to Buffalo and then to Canada, and my mind is non-stop racing about the thousand things I need to be doing at home. So I do what I usually do when things get a little crazy; I cook vegetables. This time {like most times} I made soup. And some herby, oregano seeded crackers. This summer squash soup is full of yellow squash, green zucchini, chickpeas, love and brothy goodness my friends. I know, I know it’s summer – but I really don’t think that should matter. I mean I could literally eat a whole bowl of soup every single day for the rest of my life. If there’s one thing I’ve always been sure of, it’s soup.

In my world soup epitomizes the meaning of comfort food. This read on defending emotional eating makes a lot of sense to me. Soup makes me feel good when times are stressy. It makes me feel light and comforted and energized all at the same time. Soup soothes my soul, every inch of it and I don’t think I {we} should deprive ourselves of a little soul-soothing just because it’s warm outside, I mean that would be silly. Plus we all know our gardens and markets and CSA boxes are overgrown with zucchini, and summer squash right now, so this is the perfect meal to put it all to use.

Fresh Oregano | @withfoodandlove

Oregano Seeded Crackers | @withfoodandlove

Summer Squash Soup with Chickpeas + Oregano Seeded Crackers | @withfoodandlove

Can we just talk about these crackers for a second? I don’t know why, but I always thought making them was like this super hard process. It turns out they’re actually super easy to make! I think this whole ROUXBE course is starting to pay off and not just because I made these crackers, but that I had the confidence to attempt to make these crackers. And of course because this cracker, is perfect – made with staples from your cabinet. No fancy flours. gluten and grain-free, and totally vegan.

And here are a few things on the interwebs that made me feel really good about life this week…

This Pinterest board is one of the most fun things I’ve seen in a while; I want to live in it. Curated by my sister-in-law‘s sister, who happens to be one rad young lady. #iwishiwasacactus

This piece on being addicted to doing more + bit on enoughness; I need to read this more often. Like, every morning.

And I’m obsessed with this matcha, you may have seen me mention it; recipe with this heavenly stuff coming next week!!

Oregano Seeded Crackers | @withfoodandlove

Summer Squash Soup with Chickpeas + Oregano Seeded Crackers | @withfoodandlove

Summer Squash Soup with Chickpeas {print me!}

Notes: makes four large bowls of soup, and takes just about 25 minutes to make. I used green zucchini and yellow summer squash, and combination of any squash works! Additionally you can use any greens in place of the kale, spinach, collards, spinach and swiss chard would all be great substitutions.


  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 stalks of celery, diced small 
  • 1 bay leaf
  • 1 tablespoon fresh oregano
  • 1 teaspoon sea salt + more to taste
  • 1/2 teaspoon ground pepper
  • 8 cups vegetable broth
  • 3 cups of shredded kale
  • 1 large green zucchini, halved and cut into 1/4 inch pieces
  • 1 large yellow summer squash, halved and cut into 1/4 inch pieces
  • 1 can chickpeas {or 1 1/2 cups}

In a large soup pot heat the olive oil on low. Toss in the onion, garlic and celery, and cook for about 5 minutes. Then toss in the bay leaf, oregano, salt and pepper. Stir and cook for another minute or so. Add in the broth and bring to light simmer. Simmer for 10 minutes.

Toss in the kale, zucchini, summer squash and chickpeas and cook for another 5 minutes or until the squash becomes tender. Be careful not to overcook the squash or it will become a stringy mush. Serve this bowl of hot soup with the Oregano Seeded Crackers {see below}.

Oregano Seeded Crackers

Notes: this recipe will make a full baking tray worth of crackers, and will be ready in about an hour. The oregano flavor is incredibly mild in these crispbreads and pairs perfectly with this soup, but the oregano can be substituted for any herb of your choice. Basil, chives, rosemary and sage would all be lovely substitutions.


  • 1/2 cup sunflower seeds
  • 2/3 cup ground flax seeds
  • 1 tablespoon chia seeds
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon sea salt
  • heaping 1/4 teaspoon garlic powder
  • 2 – 3 tablespoons fresh oregano, finely chopped
  • 1/2 cup almond meal
  • 1/4 cup olive oil
  • 1 cup filtered water

Heat your oven to 300 degrees.

Line a baking sheet with parchment paper – this is a must!

In a medium bowl mix together the sunflower, flax, chia and poppy seeds. Then add in the sea salt, garlic powder and chopped oregano. In a separate bowl stir the almond meal, olive oil and water together. Then add in your seeded mixture and mix well. Let the mixture sit for about 2 – 3 minutes, allowing your chia + flax to absorb some of the liquid.

Spread onto your parchment paper in a thin, even layer and bake for 30 minutes. Remove from the oven and gently flip the crispbread to the other side. This can be done pretty effortlessly by slowly + gently peeling the parchment away on each corner. Bake on the other side for 20 minutes, turn the oven off and let it sit in the oven for 10 more minutes or until crispy. Remove and break into pieces.

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5 Responses to "Summer Squash Soup with Chickpeas + Oregano Seeded Crackers"

  1. Reply

    Beth @ Tasty Yummies

    August 8, 2014 at 10:30 AM

    This is sooo gorgeous Sherrie!! My kind of summer recipe and that crispbread is just pure brilliance!! Love it.

  2. Reply

    Kelly @ Nosh and Nourish

    August 8, 2014 at 1:42 PM

    I am so making that crispbread this week. It looks DIVINE!

  3. Reply


    August 10, 2014 at 7:02 PM

    cannot wait to make the crispbread! question about the soup please… you list “3T olives” in the ingredient list. when are those applied?

    • Reply


      August 10, 2014 at 8:15 PM

      Errrr – 3 tablespoons of olive oil, haha sorry about that. One day I’ll fire editor, I mean my husband and hire professional hep ;)


      • Reply


        August 12, 2014 at 1:18 PM

        lol :-)

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.