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.
Disclosure: This post contains an Amazon link, I get a few coins tossed my way if you click on the link and make a purchase of anything.
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The colour of the noodles is so pretty in the soup. It’s definitely the sort of food that I seem to be craving now the rich holiday food is a thing of the past.
The first time I spiralized zuchini i overcooked my zoodles. Dunno what i was thinking! Blech! Your suggestion to add them at the end of the cooking process is a helpful reminder!
Recently i purchased one of ‘those’ hour glass type of cutters to make spirals from veggies. My new found product at whole foods (and u can buy on Amazon) Not chickin-in bouillon cubes. I have to say they are mighty tasty just like chicken stock. so between the 2 new products, I’m eager to make this soup.
This looks so delicious and comforting!
The soup looks so easy and delicious. I’m embarrassed to admit that I received a fancy spiralizer to review just before I went ‘on leave’ from my blog, and I never did it. You’ve reminded me of how guilty I feel. I suppose it’s never too late.
I adore the idea of a zucchini noodle soup in the spirit of classic chicken noodle, but never got around to trying it myself. Now your photos make me realize just how silly I’ve been to neglect making it a reality- It looks so delicious, and every bit as comforting as the original rendition! I may not have a spiralizer on this coast, but it would be worth it even if I had to julienne the zucchini by hand.