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Chickpea Noodle Soup with Parsley and Lemon
OCCASIONALLY EGGS17Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. coconut oil
- 1 white onion (chopped, 1 cup)
- 1 1/2 cups button mushrooms (brown, cut into small pieces)
- 6 carrots (sliced, 1 1/2 cups)
- 1 kohlrabi (medium, peeled and chopped)
- 3 cloves garlic (minced)
- 1/2 tsp. cayenne pepper
- 2.5 liters vegetable stock
- 1 1/2 cups chickpeas (cooked, or one can, rinsed)
- 100 grams soup noodles
- 1 cup frozen spinach
- 1 1/2 cups frozen peas
- 1/2 cup flat leaf parsley (chopped)
- zest (a lemon)
- 2 lemons
- salt
- pepper
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