Zucchini + Summer Squash Soup with Oregano + Chickpeas

Vegan summer squash soup with oregano and chickpeas.


The summer can be equal parts.

Exhausting.

And relaxing.

But it is always, hectic.

Tomorrow, I’m heading out to Buffalo.

And then to Canada.

My to-do list is out of control.

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. This summer squash soup is full of yellow squash, green zucchini, chickpeas, oregano, basil, and lots of love and broth-y goodness.

I know that it is summer and hot soup is usually not on the menu. But I really hate that. I mean I could literally eat a whole pot 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. It always has my back. But even if you can’t handle hot soup in the summertime I have good news for you. You could also blend this version when it is done cooking and serve it cold. For a real chill version.

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 stressful. 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 soul-soothing food. Especially just because it’s really hot out. That would be crazy. Plus I 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 to use.

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Zucchini + Summer Squash Soup with Oregano + Chickpeas

This soup can be made ahead and stored in the freezer until use. It would also be fantastic blended at the end of cooking and served chilled.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4 bowls

Ingredients

• 3 tablespoons olive
• 1 medium onion diced small
• 3 garlic cloves minced
• 2 tablespoons fresh oregano
• 1 bay leaf
• 4 cups filtered water
• 3 cups summer squash quartered
• 2 cups zucchini quartered
• 2 cups cooked chickpeas
• 1 cup basil leaves
• pink Himalayan salt to taste
• black pepper to taste
• crushed red pepper optional garnish
• pecorino romano optional garnish 

Instructions

• In a medium sauce pan heat the olive oil, onions and garlic over low-medium heat. Cook until lightly browned. Add in the oregano, stir and cook for 1 minute. 
• Add in the bay leaf, water and a few pinches of salt and bring to a simmer. Continue simmering the broth for 10 minutes.
• Then add in the summer squash, zucchini and chickpeas and cook for 5 minutes or until the squash is just tender {be careful not to over cook}. Taste and season with more salt and pepper.
• Serve hot with crushed red pepper and cheese if desired.