Garbanzo Soup with Carrots and Zucchini

Name: Garbanzo Soup with Carrots and Zucchini
Total time: 30 min
Ingredients: 2 units carrot; 1 stalk celery; 2 cloves garlic; 1/2 unit zucchini; 1 cup water; 1 small jar canned chickpea; 2 tbsp olive oil; 1 cup chicken broth; 1 pinch salt; 1/2 unit onion

ekilu Team

“A nice and hot soup is always comforting. We've brought you today a garbanzo soup with vegetables in an easy recipe. We hope you enjoy it just as much as we do!”

ingredients

Difficulty

Easy

Time

30'

Fresh ingredients

carrot

2 units

celery

1 stalk

garlic

2 cloves

zucchini

1/2 unit

water

1 cup

onion

1/2 unit

Pantry ingredients

canned chickpea

1 small jar

olive oil

2 tbsp

chicken broth

1 cup

salt

1 pinch

Instructions

Finely chop the garlic and onion and lightly fry over low heat in a pot with some hot oil.

While the onion is cooking, peel and finely chop the carrot, celery, and zucchini.

When the onion is golden brown add the vegetables, you have just chopped and cook over medium heat for 4-5 minutes, stirring occasionally. Add a pinch of salt.

Add half of the garbanzos and the broth into a blender. Blend and add to the pot. Mix so that it integrates with the vegetables.

Add the water (or if you prefer, more broth) that you have set aside and cook over high heat until it begins to boil. when it boils, lower the heat and add the rest of the garbanzos and cook over low heat for 10-15 more minutes.

After this time try the soup and adjust the salt. Serve in 2 bowls.