Recipe via With Food + Love |


Notes: makes four large bowls of soup, and takes just about 25 minutes to make. I used green zucchini and yellow summer squash, and combination of any squash works! Additionally you can use any greens in place of the kale, spinach, collards, spinach and swiss chard would all be great substitutions.


3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

3 stalks of celery, diced small

1 bay leaf

1 tablespoon fresh oregano

1 teaspoon sea salt + more to taste

1/2 teaspoon ground pepper

8 cups vegetable broth

3 cups of shredded kale

1 large green zucchini, halved and cut into 1/4 inch pieces

1 large yellow summer squash, halved and cut into 1/4 inch pieces

1 can chickpeas {or 1 1/2 cups}

In a large soup pot heat the olive oil on low. Toss in the onion, garlic and celery, and cook for about 5 minutes. Then toss in the bay leaf, oregano, salt and pepper. Stir and cook for another minute or so. Add in the broth and bring to light simmer. Simmer for 10 minutes.

Toss in the kale, zucchini, summer squash and chickpeas and cook for another 5 minutes or until the squash becomes tender. Be careful not to overcook the squash or it will become a stringy mush.

Serve this bowl of hot soup with the Oregano Seeded Crackers {see below}.


Notes: this recipe will make a full baking tray worth of crackers, and will be ready in about an hour. The oregano flavor is incredibly mild in these crispbreads and pairs perfectly with this soup, but the oregano can be substituted for any herb of your choice. Basil, chives, rosemary and sage would all be lovely substitutions.


1/2 cup sunflower seeds

2/3 cup ground flax seeds

1 tablespoon chia seeds

2 tablespoons poppy seeds

1/2 teaspoon sea salt

heaping 1/4 teaspoon garlic powder

2 - 3 tablespoons fresh oregano, finely chopped

1/2 cup almond meal

1/4 cup olive oil

1 cup filtered water

Heat your oven to 300 degrees.

Line a baking sheet with parchment paper - this is a must!

In a medium bowl mix together the sunflower, flax, chia and poppy seeds. Then add in the sea salt, garlic powder and chopped oregano. In a separate bowl stir the almond meal, olive oil and water together. Then add in your seeded mixture and mix well. Let the mixture sit for about 2 - 3 minutes, allowing your chia + flax to absorb some of the liquid.

Spread onto your parchment paper in a thin, even layer and bake for 30 minutes. Remove from the oven and gently flip the crispbread to the other side. This can be done pretty effortlessly by slowly + gently peeling the parchment away on each corner. Bake on the other side for 20 minutes, turn the oven off and let it sit in the oven for 10 more minutes or until crispy. Remove and break into pieces.