Zoodle Chickpea Soup with Gremolata

Zoodle Chickpea Soup with Gremolata

1 Tbsp. oil

3 carrots cone #4

3 stalks of celery cone #4

1 onion, chopped cone #2

3 cloves garlic, minced cone #1

1 tsp. fresh thyme, chopped

3 to 4 medium zucchini cone #2 zoodles

1 15.5 oz. can chickpeas, drained and rinsed

1 bay leaf

4 cups vegetable stock

2 cups water

juice from two lemons (use the same lemons you zest for the gremolata!)

salt and pepper, to taste

For the gremolata: Gremolata or gremolada (Italian pronunciation: [ɡremoˈlaːta] or Italian pronunciation: [ɡremoˈlaːda]) is a chopped herb condiment classically made of lemon zest, garlic and parsley.

1 handful of fresh flat-leaf parsley

1 clove of garlic, grated

zest from 2 lemons

Directions

1.      Pre heat Pan medium heat. Add theoil, onion, carrots, and celery and cook until they start to get tender, about 3 or 4 minutes.

2.      Add the garlic and thyme. Season with salt and pepper. Cook about a minute longer.

3.      Add the chickpeas, bay leaf, vegetable stock, and water to the pot. Bring to a medium heat then reduce to low simmer.  Medium click low.

4.      Add the zoodles to the soup and cook until al dente, about 5 minutes.

5.      To make the gremolata, run your knife through the fresh parsley a couple of times to begin chopping. Next, grate the garlic and zest the lemon right over the parsley using a microplane grater. Continue to chop the parsley until it's finely chopped, mixing the garlic and lemon into the herbs. Use immediately, or store in the refrigerator for up to one day.

6.      Add the juice from the two lemons you zested for the gremolata to the soup. Remove the bay leaf. Taste and adjust the seasonings to your preference.

7.      To serve, ladle the soup into bowls and top with the gremolata