Rinse your zucchini and with your Spiralizer, begin to spiralize your zucchini so that they resemble noodles. If you don't have a spiralizer, simply cut in thin strips or chop the zucchini how you prefer. The way it's cut won't changed the taste of the dish. Set aside.
Next, take a damp paper towel and begin to wipe down your king oyster mushrooms (this is how you clean mushrooms). DO NOT rinse them in water. Mushrooms are porous and they soak up liquid making them too watery to soak up the flavor of the soup.
Once mushrooms are clean, cut of the ends and tops and chop them in small pieces. Then with a fork begin to shred the stems to resemble a shredded chicken texture. This might take some time. It doesn't have to be perfect. If this is to tiresome, simply cut your mushrooms in small chucks. Just like the zucchini, the way it's cut won't change the taste of the dish. Set aside.
Over medium high heat, add grape seed oil, chopped onions, chopped red peppers, shredded king oyster mushrooms, sea salt, onion powder, and cayenne pepper. Begin to saute your vegetables until mushrooms are fully coated with seasonings and they begin to soften for about 3 to 5 minutes.
Next add your Vegan Bone Broth, cooked chickpeas, dried basil, dried tarragon, and dried oregano to your pot. Stir seasonings into the broth and turn down heat to simmer soup covered for 25 - 30 minutes.
Once soup has simmered, add your spiral zucchini to the pot and quickly stir it in to your pot for for 30 to 60 seconds. Immediately turn off your stove removing pot from the heat.
Serve immediately with your choice of tortilla chips (spelt tortilla chips for people who eat a strict Dr. Sebi Diet), salad, or as is! Recipe will keep in the refrigerator for 3 to 4 days. It DOES NOT freeze well.