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Chickpea, Zucchini, and Sweet Potato Soup

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45min

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4 servings

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1 Reviews
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This wholesome and comforting soup combines the earthy flavors of chickpeas, the subtle sweetness of zucchini, and the rich creaminess of sweet potatoes. Packed with nutrients and fiber, this vegetarian-friendly soup is perfect for chilly days or when you need a nourishing meal. The blend of spices adds depth and warmth, making it a satisfying one-pot wonder that's both healthy and delicious.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
9 g
6 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare vegetables

Peel and dice the sweet potato into 1/2-inch cubes.

2
Prepare zucchini

Wash and dice the zucchini into 1/2-inch cubes.

3
Prepare onion and garlic

Peel and finely chop the onion. Peel and mince the garlic cloves.

4
Heat oil

In a large pot, heat olive oil over medium heat.

5
Sauté onion

Add chopped onion to the pot and sauté for 3-4 minutes until translucent.

6
Add garlic

Add minced garlic to the pot and sauté for another minute until fragrant.

7
Add spices

Stir in ground cumin and paprika, cooking for 30 seconds to release their flavors.

8
Add vegetables

Add diced sweet potato and zucchini to the pot, stirring to coat with spices.

9
Add chickpeas

Drain and rinse the chickpeas, then add them to the pot.

10
Add broth

Pour in the vegetable broth and bring the mixture to a boil.

11
Simmer

Reduce heat to low, cover, and simmer for 20-25 minutes until sweet potatoes are tender.

12
Season

Add salt and black pepper to taste, stirring to combine.

13
Prepare lemon

Wash the lemon and cut it in half.

14
Add lemon juice

Squeeze the juice from half the lemon into the soup, stirring to incorporate.

15
Serve

Ladle the hot soup into bowls and serve immediately.

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