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