Zucchini-basil soup with roasted chickpeas
It’s already fall, but my mem still has a whole bunch of zucchini growing in her vegetable garden. I was at my parents’ house two weeks ago to dig up old photos for my new book and I couldn’t resist whipping up a batch of my tastiest zucchini soup while I was there! It is super simple and delicious served with roasted chickpeas or rice.
approx. 30 mins
approx. 20 min.
makes approx. 4 cups/1 liter of soup
5 days in an airtight container in the fridge or up to 3 months in the freezer
2 zucchini (approx. 700 g/1.5 lbs)
2 medium (red) onions
1 large sweet potato (yam)
2 cloves garlic
20 g/1 oz. fresh basil leaves
25 g/1 oz. flat-leaf parsley
2 tbsp tamari
3 tsp curry powder
750 ml/3 cups water
Ghee or (coconut) oil for sautéing
Finely chop the onion, garlic, zucchini and sweet potato. Sauté the onion in a bit of ghee or (coconut) oil in a stock pot until glassy. Add the garlic, zucchini and curry powder and stir for another minute or two. Next, add the water, sweet potato, parsley and tamari. Bring the mixture to a boil and then reduce heat to low. Add the basil and blend the soup using an immersion blender until creamy. Season to taste with salt and pepper. Pour the soup into bowls and top with a few tablespoons of crunchy chickpeas. The soup is also great with rice!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!