Wednesday, 18 November 2015

Minestrone zoodle soup


Well, the weather is slowly changing and therefore, so is my appetite for warmer foods, like hot salads, baked zoodles dishes and of course, soup.
This soup is a bit of a take on one of my favourites, it's so quick to make, the recipe is not nearly as sophisticated or time consuming as normal minestrone soup ones but it still tastes delicious!


It's a twist on minestrone soup but the pasta and beans have been replaced by courgette/zucchini and carrot noodles, making it lighter and far more acceptable to indulge in an least one additional bowl! If you don't have a spiralizer yet, get one! This Spiralizer is my weapon of choice, and it's excellent!


While carrot is one of  the vegetables that is higher in carbs, spiralizing it means it goes so much further. The recipe only has one carrot in, just enough to add a little bit of texture while still staying very light, in carbs, calories and fat.


I did however, keep the potatoes out and instead kept the rest of the ingredients pretty low in carbs and calories, while still maintaining the minestrone taste and feel.

The lightness of the vegetables means it cooks far quicker than a traditional minestrone.

I also popped a cheeky small glass of red in, but this is optional and you could leave it out if you're so inclined.


To make two generous bowl, you will need:
  • Two stock cubes 
  • One tin of chopped tomatoes 
  • One courgette- spiralized using the small noodle blade 
  • One carrot- spiralized using the small noodle blade 
  • 100g broad beans
  • One orange pepper
  • Two cloves of garlic 
  • One glass of red wine 
  • A handful of basil
To make it:
  • Heat the oil up in the bottom of a saucepan, and add the peppers, chopped into medium size chunks and the garlic- crushed. 
  • Once they've started to brown, add the stock cubes, break them up into the oil, the basil (saving a small amount to garnish) and form a paste before adding about a litre of hot water, stir it in well.
  • Add the glass of wine and chopped tomatoes
  • Cook for about 5 minutes 
  • Add the beans, carrot and courgette and cook for two more minutes 
  • Serve immediately, and season well
  • You can make more and reheat but the noodles will lose their shape a bit the more they're cooked and will eventually become quite soft. This won;t impact their taste but will chnage the way it looks. 
  • Enjoy with big buttered pieces of my low carb bread 



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10 comments

  1. This looks really great. I got a spiralizer recently but hadn't thought of anything to make with it apart from courgette pasta!

    ReplyDelete
    Replies
    1. Oh you need to get experimenting! there's so much more you can do with them- though courgette pasta is amazing!

      Delete
  2. Yum! Found your page through instagram and this recipe looked so good I had to look up how to do it!

    ReplyDelete
  3. This looks so delcious ♥

    summerdaisy.net

    ReplyDelete
  4. This looks easy to make and I might consider trying to make it.

    ReplyDelete
  5. Making this tonite. Thanx for the post!

    ReplyDelete

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