LunchSoupVegan
Lemony zucchini and chickpea soup
What you’ll need
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cups zucchini, chopped
- 1 cup spinach, chopped
- 1 can (400 g) chickpeas, drained
- 750 ml vegetable stock
- 1 teaspoon lemon zest
- Salt and black pepper, to taste
Let’s get cooking
Instructions
- Warm the olive oil in a large pot. Add the onion and vegetables and cook for 5 minutes, stirring occasionally.
- Stir in the chickpeas, vegetable stock, and lemon zest. Bring to a boil, then lower the heat and simmer until the vegetables are tender, about 20 minutes.
- Season to taste. Ladle into bowls and serve with crusty bread or a squeeze of lemon.
Around the table
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