top of page




  •  One large zucchini, chopped

  • 1/2 yellow summer squash, roasted and chopped

  • 8 stalks of celery chopped

  • 1 small yellow onion, chopped

  • 3/4 cup carrotts, chopped

  • 2 cloves garlic, chopped

  • 1/4 cup extra virgin oil

  • 1/3 cup chickpeas (optional)

  • 2 quarts organic bone broth

  • 1 tablespoon thyme

  • 1 tablespoon rosemary

  • Sea salt and pepper to tase

  • 1/2 juice of a lemon

  • 1 bunch of fresh dill, chopped (optional)


  • Wash and prep veggies

  • Pre heat oven to 350F

  • Place the squash in a roasting tin, cut-sides up.

  • Drizzle over the olive oil and season, to taste, with salt and freshly ground black pepper, then scatter over the thyme  and rosemary

  • Roast in the oven for 45-50 minutes, or until the squash is tender and has turned golden-brown in places. ( This can be done in advance to save time.)

  • Once the squash is dine, in heavy-bottomed stockpot over medium-low heat. Once hot, add the onions, garlic, and a pinch of salt; sauté for 6-7 minutes. 

  • Add the zucchini, squash, celery and carrots and  continue to cook for 4 to 5 more minutes, stirring occasionally.

  • Add broth and chickpeas increase the heat to medium, and bring to a simmer.

  • Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. 

  • Remove from heat and add the dill and lemon juice. Season, to taste, with pepper.

Fall Vegetable Soup: Project
bottom of page