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Zucchini Summer Soup
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Description
This is a very flavorful and super easy recipe. You can add any seasonal veggies and you will end up with a delicious meal!
Ingredients
- 2 Tablespoons Extra-Virgin Oil
- ⅔ cups Red Onion, Diced
- ½ cups Carrot, Diced
- 1 cup Sweet Potato, Diced
- 4 cups Low Sodium Vegetable Soup
- 1 cup Zucchini, Diced
- ½ cups Frozen Peas
- ½ cups Canned Or Cooked Chickpeas
- 1 teaspoon Garlic Powder
- 1 pinch Chili Pepper
- Salt And Pepper
- 2 Tablespoons Chopped Fresh Italian Parsley
Preparation
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 until browned, about 15 minutes.
Add the 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.
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One Comment
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Shawna C on 9.2.2014
You don’t say anything about cutting up the red onions, carrot and sweet potato. I’m assuming they’re diced? Maybe shredded? Thanks!