Today’s recipe is the first in our series of soup recipes for September from new contributor Jill of the blog a Better Happier St. Sebastian!
September is the first month when you really start to feel the chill of fall creeping back in. One of my favorite things about this weather is eating soup! There are endless variations you can try when it comes to making this soul-warming dish. Check back for more soup recipes every Sunday in September!
Curried Zucchini Soup with Roasted Chickpeas and Zucchini Chips (vegan)
1 tablespoon vegan butter (earth balance buttery sticks)
2 tsps olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
2 pounds zucchini, diced plus 1 small zucchini, sliced very thin
1 16oz can of garbanzo beans, drained, rinsed, and dried
6 cups vegetable stock
2 tablespoons fresh lemon juice
2 tbs curry powder plus 1 tsp reserved
2 tsp cumin
1/2 tsp cayenne pepper
1 tsp white pepper
Salt and pepper to taste
Preheat oven to 400°. Toss garbanzo beans with 1 tsp olive oil, 1 tsp curry powder, and salt and pepper, place on baking sheet. Toss sliced zucchini with 1 tsp olive oil, salt and pepper and arrange on baking sheet with garbanzo beans. Roast zucchini and garbanzos for 10 minutes, remove and flip zucchini slices, roast for another 10 minutes. Remove zucchini and continue roasting garbanzo beans until crunchy, an additional 20 minutes.
In a dutch oven or large pot over medium heat, melt butter. Cook onion until translucent -about 5 minutes. Add garlic, zucchini, and spices, cook until zucchini begins to soften, about 2 minutes. Add vegetable stock and reduce heat to a simmer. Cook, covered, for 30 minutes. After simmering, remove from heat. Using an immersion blender puree until smooth. Alternatively, pour into standard blender in small batches, pureeing until smooth. Add lemon juice and additional salt and pepper to taste.
To serve, top soup with roasted garbanzo beans and zucchini chips.
Check out Jill’s blog, a Better Happier St. Sebastian.
More healthy recipes from the BLDG 25 Blog.