This vegan vegetable soup with cherry tomatoes, chickpeas, veggies and olives is the ultimate healthy, hearty and feel good meal. Perfect if you have a cold or are feeling under the weather. Packed full of vitamins and nutrients. A perfect one pot weeknight meatless dinner. Gluten Free too.
I’ve been feeling a bit under the weather lately. First I was sick for a solid 5 days, and then I seem to have recovered and successfully gotten a bit sick again. My body is just used to associating June with 80 degrees days and somehow I find myself shivering in a summer jacket in the 50 degree Buenos Aires weather.
Isn’t the point of being a digital nomad not tied to any one particular place, the freedom to always follow the warm weather? Well D and I frequently seem to forgot about weather patterns and seasons and seem to find ourselves traveling south into South America straight into winter, as the seasons here are complete opposites.
And don’t even get me started – if you know me and know how much I hate shopping you know it isn’t an option to go out and buy proper attire.
Now the cold wouldn’t be so bad if I could get my hands on some proper soup. And as I mentioned in my vegan curried pumpkin and cauliflower soup with spinach and almonds post, a proper good hearty soup has been excruciatingly difficult to find in Argentina.
Meat and wine, they know, soups (especially vegan vegetable soup), apparently, not so much.
So you can probably imagine that my first order of business upon entering our rental apartment in Buenos Aires was to beeline for the kitchen and start making soup. A proper hearty, feel good, bring you back from the dead vegan vegetable soup.
We’re talking tons of veggies, lots of herbs, home made stock – the real deal.
Normally I am used to cooking with salt as my only seasoning but the local grocery store right around the corner from the apartment had a huge pour your own spices section, and so I went a bit wild. Exponential enhancement of flavor in this vegan vegetable soup, check.
Years ago, while sick on Ljubljana, Slovenia (why do I remember this?) I was also in a soup making frenzy and discovered that cherry tomatoes are made to be tossed into soup. There’s just something wonderful about lightly sauteed and caramelized tomatoes that are pumped fully of brothy goodness and then just burst in your mouth.
So those were definitely on the vegan vegetable soup list. As for other ingredients I opted for garlic and onion (not sure I cook anything without those two pals), butternut squash, zucchini, and chickpeas.
Grated butternut squash is my new favorite ingredient by the way. First used in my vegan quinoa country soup (you guessed it, when sick in Lima, Peru) this has not become a regular in my cooking rotation. The shredded strands of butternut squash (or pumpkin/acorn squash) add a wonderful creamy-esque texture to whatever you’re making. The thin shreds almost dissolve right into the soup and give it a thicker texture.
This vegan vegetable soup with cherry tomatoes and chickpeas is one of my new favorite soups. I, no joke, ate this for lunch and dinner for 3 days in a row – no sharing with D, he wouldn’t have properly appreciated it anyway.
The perfect soup lover’s dream vegan vegetable soup recipe right here. Vegan and gluten-free.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 8 cloves garlic, diced
- 2 cups grated butternut squash
- 2 cups diced zucchini
- 2 cups halved cherry tomatoes
- 2 teaspoons herbs de provence (optional)
- 2 teaspoons smoked paprika (optional)
- 2 teaspoons oregano (optional)
- 1 can chickpeans
- 1/4 cup red wine (optional)
- 5-6 cups vegetable broth
- 1/4 cup green olives, chopped (optional)
- salt, pepper to taste
- for garnish: lemon juice and chopped fresh parsley
- Heat oil over medium heat in a large pot.
- Add garlic and onions and cook until aromatic 2-3 minutes.
- Add butternut squash, zucchini and cherry tomatoes. Cook, stirring for 3-4 minutes.
- Add herbs de provence, paprika, oregano, salt and pepper. Mix.
- Add chickpeas with the chickpea liquid from the can.
- Add red wine, olives and broth.
- Bring to a boil, reduce heat and simmer 10-15 minutes.
- Serve garnished with lemon juice and fresh parsley.
This vegan vegetable soup with cherry tomatoes and chickpeas is the ultimate healthy, hearty and feel good meal. Perfect if you have a cold or are feeling under the weather. Packed full of vitamins and nutrients. A perfect one pot weeknight meatless dinner. Gluten Free too. | avocadopesto.com