When it comes to spiralizing vegetables zucchini are a great choice – they make a tasty and pretty alternative to ordinary pasta. In this recipe I decided to spiralize a few other vegetables for extra flavor, color and texture – carrot, potato and celery root. This soup is different from other soup recipes not only because it is made almost exclusively with spiralized vegetables (with the exception of the onion) but also because it cooks in only about 10 minutes. Spiralized vegetables cook very quickly so all you need to do is briefly fry them with the oil and the spices and once the hot water is added bring the soup to a boil and then simmer for only a few minutes. This is sufficient time for all the flavors to come together in a delicious broth while the vegetables remain firm (but aren’t raw). This veggie noodle soup is almost as convenient as instant noodles, but so much healthier and tastier! Enjoy!!
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