Zoodle Soup
This recipe is literally tossing everything I have in my fridge before I go grocery shopping. You know those days when you’re ready to clean up the pantry – it’s that kind of a day for me. But of course we don’t want to go shopping hungry – that’s a disaster! Sauteing the garlic and onion is allowing to release the good flavors and marrying them with the rest of the ingredients. A very easy and simple recipe but full of nutrients. This light soup is great any time of the day – I need a break from heavy meals, just being honest. I have been indulging lately and it’s not the way I want to go at all – so I’m going clean. Let’s get cookin’
Recipe
Ingredients
- 1 large zucchini, peeled and spiraled
- 6 heads bok choy, trimmed
- 1 cup edamame
- 1 cup small Bella mushrooms, sliced
- 1 carrot, peeled and diced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 1 yellow onion, chopped
- a handful cilantro, for garnish
- 4 cups vegetable stock
- 1 teaspoon dried tarragon
- 2 teaspoons 21 seasoning salute
- 2 tablespoons olive oil
- 1 teaspoon Himalayan salt, adjust salt to desired taste
- black pepper
Instructions
- Heat a pan with oil, sauté garlic and onion for a minute. Add celery, carrot, mushrooms, season with salt, pepper, 21 seasoning salute, and tarragon, stir to mix.
- Add vegetable stock, stir, cover, simmer for 2 minutes or until boiling. Add Bok Choy, zucchini, green onions, and edamame, stir to mix. Cook until Bok Choy wilted. Transfer to a bowl, garnish with cilantro.
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