Chickpea, Fennel & Yellow Zucchini Soup

Our weather turned this morning — it’s officially fall, and I’m loving it.  ‘Tis the season of fuzzy sweaters, pumpkin spice lattes, and most importantly, soup!

Now, my Mum is the soup alchemist in our family, but I’ve come up with something delicious… chickpea, fennel and summer squash, cooked in white wine with herbes de provence (a blend of savory, marjoram, rosemary, thyme, and oregano), and blitzed until velvety smooth.  Yup, it’s warming, filling, and delicious.

Every time I make soup, I have to sing The Soup Song from The Mighty Boosh:

Soup, soup… tasty soup, soup…

This soup is definitely magic, as well as vegan- and gluten-free-friendly. Enjoy!

Chickpea, Fennel & Yellow Zucchini Soup
Bring on Fall, I’ve got a pot of soup!

Inspired by Chickpea Soup from Bon Appetit, Serves 6

• 2 Tablespoons olive oil
• 1 onion, sliced
• 2 cloves garlic, peeled & sliced
• 1 teaspoon smoked paprika
• 2 teaspoons herbes de Provence
• 1 yellow zucchini, diced (other summer squash would be great here, but if you use green-skinned squash, your soup will be green)
• 1/4 bulb of fennel, diced
• 2 cans (300g/10 oz) chickpeas, drained (or 600g cooked chickpeas)
• 1 cup white wine (I used a Riesling)
• 4-6 cups vegetable stock
• sliced green onions, to garnish

In a large pot, over medium heat, brown the onions and the garlic in the olive oil.

Add the paprika along with the herbes de Provence, and stir to coat the onions & garlic in the herbs.  Add the zucchini, fennel, and white wine.  Cook for 5 minutes over medium heat.

Pour in the chickpeas, along with enough vegetable stock to cover the vegetables, and turn the heat up to high.  Bring to a boil, then turn the heat down to low and simmer, covered, for 30 minutes, or until everything is very soft.

Puree using an immersion blender (or in batches in your blender), and serve hot, garnished with the green onions.  Enjoy!