As the weather starts to get a little cooler (fingers crossed!), this beautifully fresh and light soup will hit the spot.
what you need
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
2 zucchini, finely chopped
2 ripe tomatoes, finely chopped
6 cups chicken broth (I used Nutraorganics Chicken Bone Broth Granules)
200g canned chickpeas, drained and rinsed
40g sheep’s pecorino, finely grated plus extra for serving (see notes)
150g savoy cabbage, shredded
150g frozen peas, defrosted
Finely grated rind and juice of 1 lemon
¼ cup (loosely packed) basil
¼ cup (loosely packed) mint
sea salt and cracked pepper, to taste
what to do
Heat oil on medium heat in a saucepan, add onion and garlic and sauté until tender (about 5 minutes).
Add zucchini and tomatoes, stir to coat for about 1 minute, then add chicken broth and chickpeas and simmer until warmed through.
Add cabbage and peas, return to a simmer, stir in grated parmesan and add seas salt and cracked pepper to taste. Remove saucepan from stovetop.
Add lemon rind and juice, top with basil, mint, and grated pecorino.
If vegan, remove the sheep’s pecorino and replace with a cashew cheese. I love to use the Nutty Bay Garlic Cashew Cheese.