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Emma's Courgette, Tomato and chickpea soup

By Emma Belton

Soup is a great way to pack some extra vegetables into your diet. You can also make batches of this soup and freeze it so that you have lunches ready for when you are busy. The addition of chickpeas gives you a good source of protein which will also help to keep your blood sugar levels balanced and keep you fuller for longer.


(Serves 4)

  • 2 courgettes, sliced

  • 350g fresh tomatoes, chopped

  • 1 onion, chopped

  • 1 sweet potato, chopped

  • 1 Tin of chickpeas, drained

  • 2 sticks of celery, chopped

  • 2 cloves of garlic, crushed

  • 500ml chicken stock

  • 1 tsp turmeric

  • 1 tbsp olive oil

  • Salt and pepper to season


1. Soften the onion, garlic, courgettes, celery and sweet potato in the olive oil over a low heat.

2. Add the chickpeas, tomatoes, turmeric and chicken stock, bring to the boil and then simmer for 20 minutes.

3. Liquidise the soup and then add salt and pepper to season.

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