Description
This quick and healthy meal is made with a light vegetable stock and bright, colourful vegetables, accompanied with long thin strips of zucchini noodles.
Ingredients
Units
Scale
- 6 zucchini, shredded into noodles with a julienne peeler
- 1/4 cup of diced carrots
- 1/4 cup of diced red bell pepper
- 1/4 cup of diced green bell pepper
- 1/4 cup of fresh corn kernels
- 1/4 cup of fresh spring onions, chopped
- 4 cups of vegetable stock
- 1 cup of water
Instructions
- Combine vegetable stock and water in a large pot and bring to a boil
- When stock-water mixture is boiling, add in carrots, bell peppers and corn kernels, then bring heat down to medium, and let cook for 10 to 15 minutes until vegetables are soft
- In the the mean time, divide zucchini noodles equally into two bowls
- Pour vegetables and soup over the zucchini noodles and garnish with fresh chopped spring onions
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Dishes
- Cuisine: Grain-free