You know how much I love soups. This is a really great vegetable soup that I made and had to share with you!
There are so many vegetables – carrot, bell pepper, zucchini, butternut squash, corn – so it is quite the colourful soup. When there is such a variety of colours in a dish, you just know it’s going to be delicious. The broth is also nicely flavoured with garlic and spices, so it is not boring in looks or taste!
What makes this soup even better is that it is packed with protein from chickpeas. I love chickpeas because they are so versatile and they are such a quick source of plant protein. Between those and the squash, this soup is quite filling.
If you wanted to switch things up and make this a non-meatless soup, you could add some leftover cooked chicken at the end (in place of the chickpeas).
With a little bread or side salad, this is just the perfect fall/winter meal. It’s not super heavy but it is still quite hearty and warming.
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- 1 tbsp olive oil
- 1 onion, diced
- 1 large carrot, diced
- 1 pepper, diced
- 1 zucchini, cut in quarter moons
- 1 cup butternut squash, diced
- 6 cups veggie broth (GF: ensure GF broth)
- 2 tsp minced garlic
- 1 tsp each: dried oregano, basil
- 1/4 tsp each (or to taste): black pepper, chili flakes
- 19oz can chickpeas, drained and rinsed (~2 cups)
- 1/2 cup corn kernels
- 1/4 cup parsley, chopped
- In large pot, heat oil over medium heat. Saute onion and carrot for 3-4 minutes, until beginning to soften. Add pepper and zucchini and cook another 3-4 minutes.
- Add squash, broth, garlic and all seasonings. Bring to a boil then simmer, covered, for 15-20 minutes, until squash is tender. Mix in chickpeas and corn, then simmer another 5 minutes.
- Garnish with parsley and serve hot.