Chickpea and zucchini soup

Ingredients

• 2 tablespoons olive oil
• 1 white onion
• 1 medium zucchini (about 300 g)
• ¼ teaspoon salt (approx.)
• ¼ vegetable bouillon cube
• A pinch of ground black pepper
• 2 cups water
• 1 cup cooked chickpeas, drained
• 2 tablespoons tahini

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of zucchini
• What to use instead of onion
• What to use instead of chickpeas
• What to use instead of black pepper

Instructions

1. Heat the oil in a pot over medium heat. Cut the onion into quarters and add it to the pot.
2. Peel the zucchini, cut it into medium pieces, add it and stir well.
3. Add a pinch of salt, the bouillon and the pepper, raise the heat and add the water. When it boils, lower the heat to medium-low and cook for 10-12 minutes, until the zucchini is tender. Let it cool or cool slightly.
4. Put the zucchini and onion with their broth, the chickpeas, tahini and the rest of the salt in the blender and blend everything for 3-4 minutes. If needed, add a little more water or unsweetened soy milk.
5. Serve warm or cold.

Nutrition facts

Approximate, per serving (about 576 g). Calculated with data from USDA FoodData Central.