• Andy BeauChamp

Zucchini Ramen Soup


I have been playing with soup recipes and trying to remove all the pasta's - I think this turned out well - Enjoy

Ingredients

Stock

8 cups of water

1 large onion, quartered

2 carrots cut into thirds,

1 cup of Savoy Cabbage, chopped

½ a small acorn squash, cut into large cubes

2 celery stalks, coarsely chopped

2-inch piece fresh ginger, cut into four

2 cloves of whole garlic, cut in thirds

1½ tablespoons miso paste

Salt and pepper to taste

“Filling”

4 medium zucchinis, cut into noodles (see favorite Gadgets for the perfect tool)

2 cups of baby spinach

2 carrots thinly sliced

½ cup savoy cabbage, chopped

1 scallion, green part chopped

Handfuls of Cilantro & Italian Parsley, chopped and stems removed

Limes, quartered

Directions

Place all the stock ingredients into a stock pot, bring to a boil, reduce and simmer for an hour or two, covered. Strain solids from stock and return to stock pot, bring to a boil, reduce to a low simmer and add carrots. Simmer for 10 to 15 minutes, add cabbage, spinach and scallions, remove from heat.

In serving bowls, place zucchini noodles, ladle soup over noodles and garnish with the fresh herbs, scallions and limes – Enjoy

#Carrots #Zucchini #Soup #VariationsonCooking

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