Ingredients:
2 tbsp extra virgin olive oil
1 large large yellow onion, diced
5 garlic cloves, minced
2 zucchini, chopped
8-10 organic vine tomatoes, diced (28 ounce can crushed tomatoes)
4 cup organic chicken bone broth or vegetable broth
2 bay leaves
1/4 cup nutritional yeast (optional)
1 teaspoon red chili flakes
1 teaspoon dried thyme
2 tbsp oregano
2 tbsp basil
1 tbsp paprika
Salt & pepper to taste
Instructions:
Wash and chop veggies
In a large pot, add olive oil and turn heat to medium
Add diced onions and garlic and sauté until transparent.
Add diced zucchini, tomatoes, cook for a few minutes; stirring occasionally
After simmering for a few minutes and add broth and all spices
Lower heat to medium-low. Stir, cover, and cook for about 35 minutes; stirring occasionally
Place soup mixture in a high speed
blender. Blend until desired consistency is reach - I like mine a little chunky
Place the pot back on the stove, still on medium-low, and stir in coconut milk.
Cook for just a couple more minutes. Top with nutritional yeast, chickpeas, and season with salt & pepper
