Zucchini chickpea soup 


As soon as the sun started to shine announcing the Spring, we thought about this amazingly tasty recipe inspired from the Mediterranean cuisine: zucchini chickpea soup with a fresh lemon twist!

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4



🌱2 zucchini

🌱 200 g chickpeas (canned or boiled)

🌱1 onion

🌱3 cloves of garlic

🌱1 carrot

🌱3 celery sticks

🌱150 ml. sour plant-based cream

🌱1 lemon (zest and juice)

🌱1.5L veggie stock

🌱Salt, pepper and dried oregano to taste

🌱Fresh parsley or dill to serve

🌱Olive oil for cooking

How to prepare:

  1. First, cook the veggies in a little bit of olive oil for 4-5 minutes: chopped onion, grated carrot and celery
  2. Then add the minced garlic, mix well and cook for 2-3 more minutes
  3. Next, add the grated zucchini and mix
  4. Add the veggie stock, the chickpeas and season with salt, pepper, oregano 
  5. Add the zest of a lemon and cook under the lid for 20-30 minutes
  6. When the soup is done boiling, take it off the heat and let it rest for 5 minutes
  7. Then add the sour cashew cream, the parsley (or dill), and the juice of a lemon.


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