Zucchini Summer Soup
In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the red onions, carrot, and sweet potato.
- Cook25 min
- Total25 min
- Serves2
- LevelEasy
Ingredients
- 2 tbsps. olive oil
- 2/3 cup red onion - chopped
- ½ cup carrot - diced
- 1 cup sweet potato - diced
- 4 cups vegetable broth
- 1 cup zucchini - diced
- ½ cup frozen peas
- ½ cup chickpeas
- 1 tsp. garlic powder
- 2 tbsps. chili pepper powder
- salt and pepper
- chopped fresh Italian parsley
Method
- In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the red onions, carrot, and sweet potato.
- Cook for about 10 minutes.
- Add broth and bring it to a boil. Add zucchini, cover and simmer the zucchini for about 6 minutes.
- Add peas, chickpeas, garlic powder, chili pepper, salt and pepper and cook for about 4 minutes.
- Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley
