Warming Squash Zucchini and Chickpea Soup with Coconut Milk and Bone Broth
I love a warm bowl of soup, especially when the weather gets cooler. This one has squash, zucchini, chickpeas, tomato purée and bone broth, with coconut milk to make it creamy.
I added ginger, cumin, coriander, turmeric, smoked paprika and a little cinnamon for a warming flavour.
A squeeze of lemon or lime at the end brings it all together.
Simple ingredients, plenty of vegetables and enough leftovers for lunch the next day.
Ingredients
Gather everything before you start. Once the spices go in, the soup moves quickly.
1 tablespoon olive oil
1 large onion, chopped
2 celery stalks, chopped
3 garlic cloves, minced
2 teaspoons freshly grated ginger
3 cups squash, peeled, deseeded, and cut into small cubes
1 medium zucchini, diced, skin on
1 can chickpeas, 540 mL or about 19 ounces, drained and rinsed
1 cup tomato purée
3 cups gluten-free bone broth
1/2 to 1 cup unsweetened coconut milk
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon cinnamon
Pinch of chili flakes, optional
Salt and black pepper, to taste
Lemon or lime juice, to finish
Fresh parsley or cilantro, optional
Direction:
Soften the onion and celery
Heat the olive oil in a large pot over medium heat. Add the chopped onion and celery. Cook for 6 to 8 minutes, stirring now and then, until the vegetables soften and the onion looks slightly translucent.
Do not rush this step. Onion and celery create the base flavor for the whole pot. You are not trying to brown them deeply, just soften them enough to bring out their sweetness.
Bloom the garlic, ginger, and spices
Add the garlic, freshly grated ginger, cumin, coriander, turmeric, smoked paprika, and cinnamon. If you want a little heat, add a pinch of chili flakes here too.
Stir for about 30 seconds, just until fragrant. The spices should smell warm and toasty, but they should not burn. If the pot looks dry, add a tiny splash of broth to loosen anything stuck to the bottom.
Simmer the squash with broth and tomato
Add the cubed squash, tomato purée, and bone broth. Stir well, scraping the bottom of the pot as you go.
Bring the soup to a gentle boil, then lower the heat. Cover the pot and simmer for 15 to 20 minutes, until the squash is almost tender. The timing depends on the size of your squash cubes. Smaller pieces cook faster and help thicken the broth sooner.
Add the zucchini, chickpeas, and coconut milk
Stir in the diced zucchini, drained chickpeas, and 1/2 cup coconut milk. Simmer gently for another 8 to 10 minutes, until the vegetables are tender.
Start with 1/2 cup coconut milk, then add more if you want the soup creamier. A full cup gives the broth a richer texture and a milder spice flavor. If you prefer a brighter tomato-forward soup, stay closer to 1/2 cup.
Thicken it without blending
For a thicker soup, mash a few pieces of squash and some chickpeas against the side of the pot with a spoon. Stir them back into the broth.
This gives the soup body while keeping plenty of texture. If it gets thicker than you like, add a splash of broth or water and simmer for a minute or two.
Season and finish
Taste the soup and season with salt and black pepper. The amount of salt you need will depend on the bone broth, so taste before adding too much.
Turn off the heat and finish with a small squeeze of lemon or lime juice. Add fresh parsley or cilantro if you have some. ENJOY!
Storage and reheating tips
Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days.
Reheat it in a saucepan over medium-low heat, stirring now and then. Coconut milk can thicken after chilling, so add a splash of broth or water if needed.
You can also freeze this soup. The texture of zucchini may soften after thawing, but the flavor stays good. Freeze in individual portions for easier lunches. Thaw overnight in the refrigerator, then reheat gently.
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