Vegan Middle Eastern Soup

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Vegan Middle Eastern Soup

This soup is very similar to the one served at my favorite vegetarian restaurant. I made this soup before going in surgery last month and ate it for days as I couldn’t do much in the kitchen.  It’s creamy and sweet and is very comforting. It stores well in the refrigerator. Making this soup and salad would be a perfect weeknight supper!

2 Tbsp olive oil or coconut oil
2 large onions, chopped
1 medium butternut squash, peeled and diced
2  large carrots, peeled, quartered and sliced
2 medium tomatoes, diced
2 tsp ground cumin
1/2 tsp turmeric
1 can (16 oz) chickpeas
1 tsp salt
Some pepper
1 cup cilantro or parsley, chopped

1. Heat oil and saute onions until brown.
2. Add vegetables and spices.  Pour enough water to barely cover the vegetables.
3. Cover and let it to boil.  Reduce heat and simmer until the vegetables are tender.
4. Add chickpeas, salt and pepper and cook another 15 minutes.
5. Serve with cilantro or parsley on top.

Servings: 8