Cooked chickpeas, carrots, potatoes, and zucchini simmer with turmeric for a colorful, satisfying soup. Made entirely from plant-based ingredients, it is suitable for a vegan diet.
Soften the onion in olive oil, then add the turmeric. Sauté for a few seconds to release its aroma.
Add the carrots, potatoes, and zucchini. Stir and sauté for a few minutes.
Add the cooked chickpeas and vegetable stock and bring to a boil. Reduce the heat and cook for 20 minutes, until the vegetables are tender.
Ladle the hot soup into bowls and serve.
Briefly sauté the turmeric in oil to release its aroma; adding it directly to the water produces a milder flavor. Made entirely from plant-based ingredients, this soup is vegan and dairy-free.
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