Zoodle Soup
Nutrition per serving
| Calories | 204 kcal |
| Protein | 4.2 g |
| Carbs | 27.3 g |
| Fats | 10.1 g |
| Saturated Fat | 1.5 g |
| Monounsaturated Fat | 6.6 g |
| Polyunsaturated Fat | 1.3 g |
| Sugars | 15.7 g |
| Fiber | 6.4 g |
| Sodium | 336 mg |
Ingredients
| Olive Oil | |
| Garlic | |
| Onion | |
| Carrot | |
| Celery | |
| Courgette (Zucchini) | |
| Dried Thyme | |
| Dried Rosemary | |
| Vegetable Stock (Unsalted) | |
| Bay Leaf |
1. Heat 2 tsp of olive oil in a saucepan over a medium heat, then add the garlic, onion, carrots and celery and cook for 5 minutes
2. Add in the rosemary, thyme, bay leaf, stock and 1/2 cup of water, then bring to the boil
3. Make noodles from the zucchini using a spiralizer or a knife
4. Stir in the zucchini noodles and reduce the heat and cook until the noodles are tender
5. Serve warm