Zucchini Summer Soup
2 tablespoons extra virgin oil
2/3 cup red onion
½ cup carrot
1 cup sweet potato
4 cups low sodium vegetable soup
1 cup zucchini diced
½ cup frozen peas
½ cup chickpeas
1 teaspoon garlic powder
A pinch of chili pepper
Salt and pepper
2 tablespoons chopped fresh Italian parsley
In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the red onions, carrot and sweet potato.
Cook until browned, about 15 minutes.
Add the remaining broth and bring it to a boil. Add zucchini, cover and simmer the zucchini for about 6 minutes.
Add peas, chickpeas, garlic powder, chili pepper, salt and pepper and cook for about 4 minutes.
Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley