Delicious Living
Leek, Mushroom and Zucchini Noodle Soup
Ingredients
  • 1 tablespoon ghee or olive oil
  • 1 large leek, white and light-green parts only, washed and thinly sliced into half-moons (about 1 cup)
  • 4 ounces shiitake mushrooms, sliced
  • 4 ounces cremini mushrooms, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cloves garlic, minced
  • 2 tablespoons white miso
  • 6 cups low-sodium vegetable broth
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 cups thinly sliced, loosely packed lacinato or baby kale
  • 8 ounces zucchini noodles (about ¾ pound zucchini, spiralized)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons toasted sesame oil
  • Crushed red pepper flakes, for garnish

Leek, Mushroom and Zucchini Noodle Soup

Carsen Snyder | Photo by Jennifer Olson | Delicious Living
  • Serves: 4 people

This broth-based vegetable soup provides delicious hydration—important for mental clarity. Bright lemon flavor sparkles, and spiralized zucchini replaces carb-heavy pasta for additional pick-me-up nutrients. You can make the basic soup ahead of time then add the zucchini noodles just before serving.

(vegan, gluten free)

Directions
  1. Heat ghee or oil in a 4½-quart, heavy-bottomed pot over medium-high. Add leeks, mushrooms, salt and pepper, and cook until soft and translucent. Add garlic, and cook an additional 1 minute.
  2. Mix miso with 2 tablespoons broth until smooth. Add mixture plus remaining broth, bay leaf and thyme to vegetables. Bring to a boil, reduce to a simmer and cook for 5 minutes. Sprinkle in kale, cover and steam for 3–4 minutes.
  3. Uncover, and stir in zucchini noodles; cook for 2–3 minutes. Add lemon juice and sesame oil. Taste, and adjust seasoning.
  4. Remove thyme sprigs and bay leaf. Ladle soup into bowls, and garnish with red pepper flakes.

PER SERVING: 148 cal, 6g fat (2g mono, 2g poly, 2g sat), 7mg chol, 676mg sodium, 20g carb (3g fiber, 5g sugars), 5g protein

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