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Zoodle Vegetable Soup

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"Zoodles are zucchini noodles. Swoodles are sweet potato noodles. Coodles are carrot noodles. Squoodles are squash noodles. There's a whole new vocabulary for spiral-cut vegetables! Certainly, make your own at home if you like, with a spiralizer, although supermarkets now offer all kinds of spiral-cut vegetable noodles. Swirl after swirl, corkscrew after corkscrew, these zoodles in vegetable soup are ideal if you're looking to cut back on carbs. And kids tend to eat more good-for-them foods when vegetables are served in fun and unexpected ways."

List of Ingredients

â—¦ 1 tablespoon olive oil
â—¦ ¾ cup chopped yellow onions
â—¦ ¾ cup chopped carrots
â—¦ ¼ cup chopped celery
â—¦ 3 cloves garlic, minced
â—¦ 4 cups low-sodium vegetable broth
â—¦ 1 teaspoon Italian seasoning
â—¦ ½ teaspoon kosher salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 4 cups spiral-cut zucchini (about 4 medium zucchini)


Recipe

Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic and sauté for 5 to 6 minutes, until the onions are translucent.

Add the broth, Italian seasoning, salt, and pepper.
Bring the soup to a boil, then reduce the heat to a simmer. Cook until the carrots are just soft enough to be pierced with a fork, about 5 minutes.

Stir in the zucchini and cook until soft, 2 to 3 minutes.
Ladle into bowls and serve immediately.

Makes 4 servings