Vegan Clear Zoodles Soup Recipe

Innovative Zoodles Recipe with Zucchini Zoodles to make with your child on a Sunday Evening

Innovative Zoodles Recipe with Zucchini Zoodles to make with your child on a Sunday Evening.

Whole Food Plant Based Clear Zoodles Soup Recipe

Course: Soup; Snack; Beverage; Breakfast
Cuisine: American Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings 2 people

INGREDIENTS

1 Zucchini
1 Onion
10 cloves Garlic
1 inch piece Ginger
2 leaves Lemongrass
2 tbsp Apple Cider Vinegar
2 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)
1/2 tsp Cinnamon Powder
1 tsp Black Pepper Powder
6 Almonds
2 tbsp Coriander Leaves chopped
Water as required

INSTRUCTIONS

1. Use a spiralizer to make zoodles from zucchini. Peel and chop onion into long, thin slices. Peel and chop ginger into tiny pieces. Boil onion with 1 cup of water and lemongrass leaves.
2. In the meantime, peel and crush or grind garlic to a paste. Keep aside for ten minutes, then add to the boiling vegetables along with zoodles. Continue cooking for two minutes until cooked but crunchy.
3. Once cooked, switch off the stove. Chop almonds into slivers.
4. Mix in apple cider vinegar, miso paste, chopped almonds, cinnamon powder, black pepper powder, and coriander leaves. Serve fresh!

Plant Based Chef Pro Tips for Best Clear Zoodles Soup Recipe

1. For more flavors, you can add pudina, sage, rosemary, curry leaves, doddapatre, tulsi, basil, thyme, oregano, etc.

Nutrition Science Highlights for WFPB Clear Zoodles Soup Recipe

1. Why miso paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
2. Why not dairy? Most recipes that explain how to make carrot soup call for butter or cream. Dairy products have been found to be associated with increased risk of chronic diseases, such as diabetes mellitus, hypertension, obesity, asthma, PCOS, and heart disease. We can still enjoy our milk, cream, and butter though - as long as they are made from whole plant foods!