Raise your hand if you love ZOODLES!!!
I’m a HUGE fan of these delicious, nutritious & carb-free zucchini noodles! Growing up I used to despise both zucchinis and eggplants. They were always in the same category for my; the icky category.
That was, until I realized just how versatile zucchini are!
Maybe it was the way my grandmother used to prepare them; blanched and thrown into a pasta dish – aglio e olio. As a kid I would always pick them out of my plate and leave them on the side.
I found a great recipe from Gwyneth Paltrow’s It’s All Easy Cookbook that called for zoodles!
So naturally, I ran out and bought a spiralizer from Williams Sonoma, one that I’d had my eye on for a while, to start making my own zucchini noodles!
And soups are always a big hit at my house in the winter.
A couple of weeks ago my husband was sick with a 24h stomach flu (at least that’s what we think it was). I fulfilled my husbandly duties by taking care of him and making homemade soup.
Enter, zucchini noodles! This was the perfect time to test-drive my new spiralizer, and a great opportunity to nurse S back to health with nutritious noodles, over the traditional egg or rice noodles.
- 2 medium zucchini, spiralized into medium-sized noodles.
- 1 golden beat, sliced thinly
- 1 small head of bok choy
- 2 cups of spinach
- 1 jalapeno pepper, sliced
- 1 small yellow onion, diced thinly
- 3 cloves of garlic, pressed
- 3 tablespoons of olive oil
- 4 leaves of purple cabbage
- 4 cups of vegetable stock
- 2 cups of water
- Salt, pepper, cumin to taste
In a large pot, heat your olive oil over medium-high heat and lightly fry your onion and garlic until golden brown.
Next add your spinach and bok choy to whittle them down a bit (2-3 mins) and add your vegetable broth and water. Turn the heat up to high, and bring to a boil.
Next add in your spices, as well as your sliced beats, your bok choy leaves, your jalapeno pepper and purple cabbage.
Let your vegetables boil in the broth for about 10 minutes on high heat.
Lastly, reduce your heat to medium, add your zucchini noodles into your soup mix, and let cook for another 10 minutes.
It really is as simple as that folks. The thing I love most about this recipe, is definitely the zucchini noodles!
Whenever I order soup at restaurants, I’m always weary of the sodium content in both the broth and the noodles. But with zucchini noodles (or zoodles), the worries are gone. And if you’ve got kids, swapping traditional noodles for zucchini noodles is a great way to get them to eat more vegetables!