This soup, made by combining boiled chickpeas with carrots, potatoes, and zucchini in a turmeric-spiced sauce, offers both a filling and colorful table option. Being entirely plant-based, it's suitable for a vegan diet.
Soften the onion in olive oil, add the turmeric, and sauté for a few seconds to release its aroma.
Add the carrot, potato, and squash, and sauté for a few minutes while stirring.
Add the boiled chickpeas and vegetable stock, bring to a boil, and cook over low heat for 20 minutes until the vegetables are soft.
Divide the hot soup into bowls and serve.
Important: Briefly toasting turmeric in oil brings out its aroma; adding it directly to water leaves its flavor muted. Made entirely from plant-based ingredients, so it's suitable for a vegan and dairy-free diet.
If you add a few drops of lemon juice to the soup at the last moment, the slightly bitter taste of turmeric is balanced, giving the soup a fresher flavor; finely chopped fresh parsley also completes the color.
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