This healthy soup uses protein-rich chickpeas for a vegetarian soup recipe. zucchini "noodles" for a low-carb and nutrient-dense alternative!
Ingredients
1 tbsp
Olive Oil, Extra Virgin
1 medium
Yellow onion
(chopped)
2 clove(s)
Garlic
(minced)
3 cup
Chickpeas, canned, drained
(two 15-ounce cans; rinsed and drained)
1 tbsp
Tamari, gluten free, reduced sodium
3 medium
Carrots
(chopped)
3 medium stalk(s)
Celery
(chopped)
1 medium
Zucchini
1 tsp
Thyme, dried
4 cup
Water
(or vegetable broth)
1 pinch
Sea salt, fine
1 dash
Black pepper
(freshly ground)
Instructions
In a large stockpot, heat the olive oil over medium heat and gently saute the onion, garlic, chickpeas, and tamari for about 5 minutes, until the onion starts to soften.
Add in the carrots, celery, thyme, 2 teaspoons of salt, a few grinds of black pepper, and 4 cups of water. Bring the water to a boil, then lower the heat and cover the pot with a lid. Let the soup simmer until the vegetables are tender, about 20 to 25 minutes.
While the soup is simmering, use a spiralizer to create "noodles" out of the zucchini. When the soup vegetables are tender, stir the zucchini noodles into the hot soup and stir briefly, about 1-2 more minutes, until the zucchini is wilted and tender.
Season with additional salt and pepper to taste, and serve warm. Leftover soup can be stored in an airtight container in the fridge for up to a week.
Notes:
Nutritional Highlights:
Chickpeas are a great source of plant-based protein and are high in fibre which helps to promote elimination of toxins!
