Here’s a vibrant, protein-packed Vegetable and Chickpea Soup paired with a creamy, herby yogurt sauce—a comforting yet light meal that’s loaded with Mediterranean flavors!
Ingredients
For the Soup:
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp turmeric (optional)
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can chickpeas, drained & rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 zucchini, diced
- 2 cups chopped leafy greens (spinach, kale, or chard)
- Salt & pepper to taste
- Juice of ½ lemon
For the Yogurt Sauce:
- ½ cup Greek yogurt (or dairy-free alternative)
- 1 tbsp tahini (optional, for richness)
- 1 tbsp chopped fresh dill (or mint)
- 1 garlic clove, grated
- 1 tsp lemon zest
- Salt & pepper to taste
Garnish:
- Fresh parsley or cilantro
- Crumbled feta (optional)
- Toasted pita bread or crusty bread
Instructions
- Sauté the Base:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 mins until softened.
- Stir in garlic, cumin, smoked paprika, and turmeric. Cook for 1 minute until fragrant.
- Simmer the Soup:
- Add diced tomatoes, chickpeas, broth, and water. Bring to a boil, then reduce heat and simmer for 15 mins.
- Stir in zucchini and cook for 5 more mins until tender.
- Add leafy greens and cook until wilted (2-3 mins). Season with salt, pepper, and lemon juice.
- Make the Yogurt Sauce:
- In a small bowl, mix yogurt, tahini (if using), dill, grated garlic, lemon zest, salt, and pepper.
- Serve:
- Ladle the soup into bowls, drizzle with yogurt sauce, and garnish with fresh herbs and feta.
- Serve with warm pita for dipping!
Flavor Twists
- Spicy Kick: Add ½ tsp harissa or red pepper flakes to the soup.
- Creamier Texture: Blend 1 cup of the soup and stir it back in.
- Extra Protein: Top with grilled chicken or falafel.
Why You’ll Love It
Perfect for a cozy weeknight dinner or a light lunch!