Roasted Zucchini and Chickpea Soup

1 Medium Yellow Onion, Roughly Chopped

2 Medium Zucchini, Quartered and Chopped into Bite-Sized Pieces

1 15-Ounce Can (1 3/4 Cups Cooked) Chickpeas

2 - 3 Small Cloves Garlic, Unpeeled

2 Tablespoons Avocado Oil or Olive Oil

Salt and Pepper

2 Cups Vegetable Stock

1 - 2 Tablespoons Nutritional Yeast

Fresh Parsley, as Needed

Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil. This makes for really easy clean-up; all you have to do is toss the aluminum when you're all done, no washing required!

Arrange your chopped veggies, drained and rinsed chickpeas, and garlic cloves on the prepared baking sheet in one even layer. Drizzle with your oil of choice, and sprinkle liberally with salt and pepper. Slide everything into the oven and roast for 35 - 40 minutes, until the onions are just lightly browned and crispy around the edges, and the zucchini is nice and tender. Let cool if you plan on serving the soup chilled.

Peel and finely mince the roasted garlic, and place them in a medium-sized pot, along with the stock and nutritional yeast. Please note, make sure you use a really tasty broth here, because the flavor is very prominent. It should go without saying, but I recommend homemade if at all possible! Gently scoop the roasted veggies and chickpeas off of the sheet, and stir them into the pot as well. Heat gently until warm if a hot version is desired, or chill for at least an hour for a chilled soup. Before serving, top with fresh, minced parsley.

Makes 2 - 4 Servings

©Hannah Kaminsky