Name: Zucchini, chive and chickpea soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 white onion, finely chopped; 2 clove garlic, crushed; 1 teaspoon finely grated lemon zest; 1 teaspoon ground cumin; 800 gram zucchini, chopped; 400 gram can chickpeas, rinsed; 2 small vegetable stock cubes; 3 cup water; 2 tablespoon chopped chives, plus extra, to serve; 2 tablespoon chopped flat-leaf parsley; 1/2 cup greek-style natural yoghurt

Zucchini, chive and chickpea soup

Skip to Recipe

Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

1 tablespoon vegetable or olive oil

1 white onion, finely chopped

2 clove garlic, crushed

1 teaspoon finely grated lemon zest

1 teaspoon ground cumin

800 gram zucchini, chopped

400 gram can chickpeas, rinsed

2 small vegetable stock cubes

3 cup water

2 tablespoon chopped chives, plus extra, to serve

2 tablespoon chopped flat-leaf parsley

1/2 cup greek-style natural yoghurt

Method

1.Heat oil in a large saucepan over moderate heat. Add onion; cook, stirring, 5 minutes or until softened. Add garlic, zest and cumin; cook, stirring 1 minute or until fragrant. Add zucchini; cook, stirring, for 1 minute, then add chickpeas, crumbled stock cubes and water. Bring to the boil. Reduce heat; simmer 3 minutes or until zucchini is just tender. Remove from heat. Cool slightly.

2.Add chives and parsley to soup. Blend or process in a blender, in batches, until smooth. Stir in half the yoghurt. Transfer soup to a bowl. Cover, then refrigerate until well chilled.

3.To serve, stir soup until well combined, then divide among serving bowls. Serve topped with remaining yogurt and extra chives.

Serve with toasted sourdough.
Note

Woman's Weekly Food

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Ingredients

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