With the holidaze over, various relatives returned to their respective homes and things settled back into a regular schedule, it’s time to break out the gifts received.
I got a spiralizer that I’ve been itching to try out. You’ve seen them around, it’s a nifty gadget that’ll cut vegetables into a spiral among other things. So much fun to use, it’s just like a toy (albeit a toy with sharp blades – supervise if kids are giving it a whirl).
I started with something easy, replacing the whole wheat pasta in my vegan chicken noodle soup with the spiralized zucchini noodles (zoodles). Surprisingly good, I had expected it to be more zucchini tasting but the zoodles are actually quite subtle and mild so the taste is still very much like the original recipe.
Warm and comforting, but without the carbs. After all the decadence over the holidays, I can certainly use some healthy eating to start off the year.
Vegan Chicken Zucchini Noodle Soup
Makes 4 servings
6 cups water
1 tablespoon vegan chicken base bouillon
1/2 small onion, chopped
1 medium leek, white and a little of the green part, sliced into 1/8-inch rounds
2 medium carrots, sliced into 1/8-inch rounds
2 celery stalks, sliced
2 bay leaves
1/2 teaspoon granulated onion powder
1/2 teaspoon garlic powder
Salt and pepper to taste
1 teaspoon olive oil
2 tablespoons fresh parsley, chopped
8 oz packed baked savory tofu, cut into small cubes
3 medium zucchini
Dissolve the bouillon in one cup of boiling water and set aside.
Heat the oil in a soup pot over medium heat. Add the onions and leeks and sauté until translucent. Add the carrots and celery and sauté for 2 minutes.
Add the bouillon broth and the rest of the water, bay leaves, onion and garlic powder, parsley, salt and pepper to taste. Increase the heat to bring to a boil, then turn down to simmer for 10 minutes.
While the base is simmering, spiralize the zucchini into noodles and set aside.
When ready to eat, drop in the zucchini noodles and tofu, cook for 5 minutes or so until the zucchini is al dente. Discard the bay leaves. Serve immediately.
Note: If I’m saving some of the soup to eat later, I portion out the zoodles and keep them separate and uncooked so they won’t become mushy sitting in the soup. Re-heat the soup base first and then drop in the zoodles.
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