Zucchini, leek and chickpea cream: the recipe for a nutritious and delicious dish

ingredients
  • Courgette
    700 grams
    • 17 kcal

  • Leek
    220 grams

  • Already boiled chickpeas


    240 grams
    • 120 kcal
  • Grated parmesan
    2 tbsp
    • 380 kilocalories

  • cereal bread
    4 slices

  • Vegetable broth or hot water


    400 grams
  • Extra virgin olive oil
    to taste
    • 0 kcal

  • salt
    to taste
    • 21 kcal

  • pepper


    to taste
    • 79 kcal

Calories refer to 100 grams of product

The cream of zucchini, leeks and chickpeas it is a tasty and nutritious dish, perfect for the first days of autumn and to enjoy the last seasonal zucchini. A creamy soup with an enveloping texture, complete from a nutritional point of view and easy to prepare: to taste hot or warm, accompanied by a sweet tooth bread croutons flavored with parmesan, and serve it as single dish for a dinner with family or friends, especially vegetarians. For an even richer and tastier result, you can also add cubes goat cheese or cubes of grain, browned in a pan with a drizzle of oil, or offer a serving of basmati rice. Find out how to make the zucchini, leek and chickpea cream by following our recipe step by step.

How to prepare the zucchini, leek and chickpea cream

Zucchini, leek and chickpea cream with parmesan croutons

Wash the leek and zucchini, then cut the first into slices and the second into pieces (1).

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Pour a drizzle of oil in a saucepan and add the leek (2).

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Also add the zucchini (3), put on the heat and simmer for a few minutes, then pour in the hot broth or water and cook for 8 to 10 minutes.

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After cooking time, remove from heat and mix well, until a smooth and homogeneous cream is obtained (4). Season with salt and pepper.

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Also add the chickpeas, setting aside a spoon for the final garnish (5).

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Cut the breads into cubes and transfer them to a baking sheet, then sprinkle with grated Parmesan (6) and bake at 180 ° C for about ten minutes, until they are crisp.

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Pour the cream into individual bowls (7).

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Complete with the crispy bread croutons and chickpeas (8). Drizzle with a drizzle of crude oil and serve immediately.

Advice

The cream of zucchini, leeks and chickpeas can be enriched with oil seeds, such as flaked almonds or toasted pine nuts, and a mixture of sesame, squash and sunflower seeds.

If you want to get one vegan dish, omit the Parmesan and sprinkle the croutons with nutritional yeast flakes.

If you wish, you can serve the cream using a nice Bowl of soup instead of simple bowls.

storage

The zucchini cream can be stored fridge, inside a special airtight container, for a maximum of 1 day then reheated if necessary.

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