Leek Mushroom And Zucchini Noodle Soup Recipes
ZUCCHINI AND LEEK SOUP
Number Of Ingredients 11
Steps:
- Trim leeks, wash thoroughly.
- Slice celery, leeks and zucchini; peel and slice carrot and potato.
- Heat butter in a large saucepan, add vegetables. Stir to coat vegetables in butter.
- Cover pan, cook over medium heat 5 minutes; stirring occasionally. Do not allow vegetables to brown.
- Add water, crumbled stock cubes, salt and pepper; mix well.
- Bring soup to boil, reduce heat, simmer, covered for 15 minutes or until vegetables are tender.
- Stir in parsley.
- Puree veg and liquid in a blender; blend just one cup of soup at a time on medium speed.
- Return soup to saucepan, add cream, reheat without boiling.
LEEK, MUSHROOM AND ZUCCHINI NOODLE SOUP
Provided by Delicious Living Contributor
Yield 4 people
Number Of Ingredients 16
Steps:
- 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.
- 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.
- Uncover, and stir in zucchini noodles; cook for 2-3 minutes. Add lemon juice and sesame oil. Taste, and adjust seasoning.
- Remove thyme sprigs and bay leaf. Ladle soup into bowls, and garnish with red pepper flakes.
Nutrition Facts : ServingSize 1 serving, Calories 148 kcal, Fat 6 g, SaturatedFat 2 g, UnsaturatedFat 4 g, Carbohydrate 20 g, Sugar 5 g, Fiber 3 g, Protein 5 g, Cholesterol 7 mg, Sodium 676 mg
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