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chickpea zucchini noodle soup in a white bowl
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Chickpea Mushroom Zucchini Noodle Soup

This Zucchini Noodle Soup has the comfort of Fall, yet the vegetation of late Summer. It is made with simple Dr. Sebi Ingredients and paired with king oyster mushrooms for heartiness and chickpeas for protein!
Course Main Course, Soup
Cuisine Alkaline Vegan, Dr. Sebi Vegan, Gluten Free
Keyword chickpea noodle soup, zucchini noodle soup
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 5 servings
Calories 242kcal
Author Gina Marie

Equipment

  • Spiralizer
  • Pot

Ingredients

  • 3 small zucchini
  • 4 small king oyster mushrooms note 1
  • 2 tablespoons grape seed oil
  • ½ medium onion, chopped
  • ½ large red pepper
  • ½ teaspoon sea salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • 5 cups Vegan Bone Broth note 2
  • 3 cups cooked chickpeas (equals about two 16 ounce cans) note 3
  • 1 teaspoon dried basil
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried oregano

Instructions

  • 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.

Video

Notes

  1. MUSHROOMS: King Oyster Mushrooms can be found cheaply at your local Asian Market. You can use whatever type of mushrooms you desire. I used King Oyster Mushrooms because I enjoy their texture. 
  2. VEGAN BONE BROTH: You can use your choice of broth. I used my homemade Vegan Bone Broth because the ingredients in the broth were created with Dr. Sebi approved ingredients and I wanted to keep this particular recipe Dr. Sebi friendly. 
  3. CHICKPEAS: The chickpeas for this recipe need to be pre-cooked. If you can use canned chickpeas (note Dr. Sebi teachings don't recommend eating from a can but if you don't follow a strict Sebi diet, you can use them) or steamed chickpeas in a bag. 

Nutrition

Serving: 1cup | Calories: 242kcal | Carbohydrates: 34g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 466mg | Potassium: 570mg | Fiber: 9g | Sugar: 8g | Vitamin A: 926IU | Vitamin C: 37mg | Calcium: 87mg | Iron: 4mg