Courgette and chickpea soup à la Ilan

 

This is a healthy vegetarian soup recipe serving 2 (with some leftover), and is ready in 40 minutes or so.

Ingredients

• 1 tablespoon of olive oil
• 1 medium red onion, roughly chopped
• 3 small courgettes, peeled and diced
• 1 cup of cooked chickpeas
• 2 small potatoes, peeled and diced
• Salt
• Pepper
• Water
• 1 cup of fresh coriander

Preparation

In a large cooking pot over medium-high heat, heat the oil and cook the onion until soft and translucent. Add the courgettes, chickpeas and potatoes. Season with salt and pepper to taste. Cover with water by 3 cm or so. Bring to a boil, then reduce the heat and simmer covered until the potatoes are soft, about 25 minutes. Stir in the fresh coriander.

Remove from the heat, and carefully blend the soup with a stick blender – or a blender/food processor (bring back the soup to the cooking pot after blending). Taste the soup, and add more pepper and salt if needed. Cook a few minutes more until the soup is slightly thicker and hot through, and serve.