Creamy Zucchini-Chickpea Soup with Spinach

This ad will not print with your recipe

Print Options

Font Size
Include:
Creamy Zucchini-Chickpea Soup with Spinach
Canned chickpeas combined with tahini thicken this simple vegetable soup and give it a creamy consistency. The chickpeas also provide satisfying plant protein and combine with the veggies to add plenty of fiber, vitamins and minerals. Serve this easy dinner with baguette slices.
total:
40 mins
active:
25 mins
Servings:
6
Creamy Zucchini-Chickpea Soup with Spinach Carolyn Hodges, M.S., RDN

Ingredients

Directions

  • Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes. Add zucchini, garlic, cumin and bay leaf; cook, stirring often, until fragrant, about 1 minute. Add broth and chickpeas; bring to a simmer over high heat. Reduce heat to maintain a lively simmer and cook, covered, until the zucchini is tender, 15 to 20 minutes. Discard the bay leaf. Add spinach and stir until it has wilted.

    Advertisement

  • In batches, puree the soup in a blender or food processor. (Use caution when blending hot liquids.) Return the soup to the pot. Add lemon juice, tahini, salt and pepper; whisk until the tahini is incorporated.

  • Ladle the soup into bowls. Add a dollop of yogurt to each one and swirl it into the soup. Sprinkle with herbs, if desired.

To make ahead

Refrigerate for up to 3 days or freeze for up to 3 months. Thaw, if necessary, and reheat, adding a little water to achieve desired consistency, before serving.

Nutrition Facts

Serving Size:
1 1/4 cups
Per Serving:
179 calories; fat 6g; cholesterol 1mg; sodium 211mg; carbohydrates 23g; dietary fiber 6g; protein 10g; sugars 5g; niacin equivalents 2mg; saturated fat 1g; vitamin a iu 3812IU; potassium 490mg.
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/21/2022
This ad will not print with your recipe
Ads will not print with your recipe Advertisement