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 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 4bowls
Ingredients
3tablespoonsolive
1medium oniondiced small
3garlic clovesminced
2tablespoonsfresh oregano
1bay leaf
4cupsfiltered water
3cupssummer squashquartered
2cupszucchiniquartered
2cupscooked chickpeas
1cupbasil leaves
pink Himalayan saltto taste
black pepperto taste
crushed red pepperoptional garnish
pecorino romanooptional 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, chickpeas, and basil 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.