Simple. Warm. Nourishing. And packed with veggies.
It’s pretty much how we roll around here, this time of year. For this week’s WHAT’S FOR DINNER series, we’re taking the classic chicken soup, bone broth or veggie broth and amping it up with spicy ginger, turmeric and jalepeno– all of which help boost the immune system, warm up the blood, increase circulation and give your body an extra healing boost as we enter the true winter season.
And let’s talk about zucchini noodles in soups.
Mostly in that, if you’ve never done it, DO IT. Extra veggies in your life (that happen to feel like pasta)? It’s always a yes in my book.
Also (weird but great) tip? Try this one for breakfast. It’s got all the things 🙂
The Veggie Noodle Pho
Notes: Pho is a traditional Vietnamese healing broth. This simplified recipe, is inspired by it, and upgraded with a few extra veggies, anti-inflammatory spices and zucchini noodles as the base. To enhance the flavor, you can add in garlic, onion, or fish sauce, or organic grilled chicken or beef too.
Makes 3-4 servings
4 cups organic chicken, vegetable or bone broth
2 teaspoons turmeric
1 teaspoon ground ginger (or 4 inches of fresh ginger, grated)
2 zucchini, spiralized into noodles or brown rice noodles or soba noodles
3 carrots, chopped
1 jalapeño, seeds removed and chopped
1 teaspoon sea salt and pepper
1 handful chopped basil, parsley and/or cilantro to garnish
3 star anise pods
Heat a large stockpot over medium-high heat with a bit of olive oil. Add chopped carrots and jalapeño first to brown. Spiralize zucchini into noodles and add any extra bits of zucchini slices to the hot pan. When done, pour broth in, and add in ginger, turmeric, sea salt and pepper. Turn up the heat and add in zucchini noodles. Cook for 1-3 minutes until everything is warmed and noodles are cooked through, before garnishing with extra herbs and serving hot.
Photo by Carina Skrobecki.
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