Luis Zucchini Leek Pho Recipes

LUI'S ZUCCHINI LEEK PHO

Lui's Zucchini Leek Pho image

This was perfect when the family was down with colds! The zucchini replaces noodles in the soup and no one even realizes it until you tell them. Add black olives, green onions, more leek, and/or cooked chicken in the last 10 minutes of cooking the pho, if desired. Put cilantro and lime on the table so folks can add more to their dishes. Water crackers or hard-crusted dipping bread are nice on the side. And if anyone is suffering from a head cold, just leaning over their hot bowl inhaling the vapors is soothing therapy!

Provided by Lui Maravilla

Categories Zucchini Soup

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
2 cloves garlic, minced
8 cups chicken broth
3 large carrots, sliced into 1/4-inch pieces
1 teaspoon curry powder
1 teaspoon ginger powder
1 pinch cayenne pepper, or more to taste
salt and ground black pepper to taste
2 tablespoons lime juice
2 large zucchini, peeled and cut into noodle shape
1 large leek, sliced into 1/4-inch pieces
3 stalks celery, sliced into 1/4-inch pieces
1 cup sliced fresh mushrooms
½ cup chopped cilantro

Steps:

Heat oil in a large stockpot over medium-high heat; cook and stir garlic until fragrant and browned, 2 to 3 minutes. Increase heat to high; add chicken chicken broth and bring to a boil. Add carrots, curry powder, ginger, cayenne pepper, salt, and pepper; cook and stir until carrots are tender, 5 to 7 minutes. Add lime juice.
Stir zucchini noodles, leek, celery, and mushrooms into broth; cook, stirring occasionally, until liquid boils again. Reduce heat and simmer until vegetables are tender, about 10 minutes.
Pile the zucchini noodles and vegetables into each serving bowl using tongs or pasta forks. Ladle broth over them and top with cilantro.

Nutrition Facts : Calories 148.6 calories, Carbohydrate 19.3 g, Fat 7.6 g, Fiber 5 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 128 mg, Sugar 7.8 g

LUI'S ZUCCHINI LEEK PHO

Lui's Zucchini Leek Pho image

This was perfect when the family was down with colds! The zucchini replaces noodles in the soup and no one even realizes it until you tell them. Add black olives, green onions, more leek, and/or cooked chicken in the last 10 minutes of cooking the pho, if desired. Put cilantro and lime on the table so folks can add more to their dishes. Water crackers or hard-crusted dipping bread are nice on the side. And if anyone is suffering from a head cold, just leaning over their hot bowl inhaling the vapors is soothing therapy!

Provided by Lui Maravilla

Categories Zucchini Soup

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
2 cloves garlic, minced
8 cups chicken broth
3 large carrots, sliced into 1/4-inch pieces
1 teaspoon curry powder
1 teaspoon ginger powder
1 pinch cayenne pepper, or more to taste
salt and ground black pepper to taste
2 tablespoons lime juice
2 large zucchini, peeled and cut into noodle shape
1 large leek, sliced into 1/4-inch pieces
3 stalks celery, sliced into 1/4-inch pieces
1 cup sliced fresh mushrooms
½ cup chopped cilantro

Steps:

Heat oil in a large stockpot over medium-high heat; cook and stir garlic until fragrant and browned, 2 to 3 minutes. Increase heat to high; add chicken chicken broth and bring to a boil. Add carrots, curry powder, ginger, cayenne pepper, salt, and pepper; cook and stir until carrots are tender, 5 to 7 minutes. Add lime juice.
Stir zucchini noodles, leek, celery, and mushrooms into broth; cook, stirring occasionally, until liquid boils again. Reduce heat and simmer until vegetables are tender, about 10 minutes.
Pile the zucchini noodles and vegetables into each serving bowl using tongs or pasta forks. Ladle broth over them and top with cilantro.

Nutrition Facts : Calories 148.6 calories, Carbohydrate 19.3 g, Fat 7.6 g, Fiber 5 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 128 mg, Sugar 7.8 g

LUI'S ZUCCHINI LEEK PHO

Lui's Zucchini Leek Pho image

This was perfect when the family was down with colds! The zucchini replaces noodles in the soup and no one even realizes it until you tell them. Add black olives, green onions, more leek, and/or cooked chicken in the last 10 minutes of cooking the pho, if desired. Put cilantro and lime on the table so folks can add more to their dishes. Water crackers or hard-crusted dipping bread are nice on the side. And if anyone is suffering from a head cold, just leaning over their hot bowl inhaling the vapors is soothing therapy!

Provided by Lui Maravilla

Categories Zucchini Soup

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
2 cloves garlic, minced
8 cups chicken broth
3 large carrots, sliced into 1/4-inch pieces
1 teaspoon curry powder
1 teaspoon ginger powder
1 pinch cayenne pepper, or more to taste
salt and ground black pepper to taste
2 tablespoons lime juice
2 large zucchini, peeled and cut into noodle shape
1 large leek, sliced into 1/4-inch pieces
3 stalks celery, sliced into 1/4-inch pieces
1 cup sliced fresh mushrooms
½ cup chopped cilantro

Steps:

Heat oil in a large stockpot over medium-high heat; cook and stir garlic until fragrant and browned, 2 to 3 minutes. Increase heat to high; add chicken chicken broth and bring to a boil. Add carrots, curry powder, ginger, cayenne pepper, salt, and pepper; cook and stir until carrots are tender, 5 to 7 minutes. Add lime juice.
Stir zucchini noodles, leek, celery, and mushrooms into broth; cook, stirring occasionally, until liquid boils again. Reduce heat and simmer until vegetables are tender, about 10 minutes.
Pile the zucchini noodles and vegetables into each serving bowl using tongs or pasta forks. Ladle broth over them and top with cilantro.

Nutrition Facts : Calories 148.6 calories, Carbohydrate 19.3 g, Fat 7.6 g, Fiber 5 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 128 mg, Sugar 7.8 g

LUI'S ZUCCHINI LEEK PHO

Lui's Zucchini Leek Pho image

This was perfect when the family was down with colds! The zucchini replaces noodles in the soup and no one even realizes it until you tell them. Add black olives, green onions, more leek, and/or cooked chicken in the last 10 minutes of cooking the pho, if desired. Put cilantro and lime on the table so folks can add more to their dishes. Water crackers or hard-crusted dipping bread are nice on the side. And if anyone is suffering from a head cold, just leaning over their hot bowl inhaling the vapors is soothing therapy!

Provided by Lui Maravilla

Categories Zucchini Soup

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
2 cloves garlic, minced
8 cups chicken broth
3 large carrots, sliced into 1/4-inch pieces
1 teaspoon curry powder
1 teaspoon ginger powder
1 pinch cayenne pepper, or more to taste
salt and ground black pepper to taste
2 tablespoons lime juice
2 large zucchini, peeled and cut into noodle shape
1 large leek, sliced into 1/4-inch pieces
3 stalks celery, sliced into 1/4-inch pieces
1 cup sliced fresh mushrooms
½ cup chopped cilantro

Steps:

Heat oil in a large stockpot over medium-high heat; cook and stir garlic until fragrant and browned, 2 to 3 minutes. Increase heat to high; add chicken chicken broth and bring to a boil. Add carrots, curry powder, ginger, cayenne pepper, salt, and pepper; cook and stir until carrots are tender, 5 to 7 minutes. Add lime juice.
Stir zucchini noodles, leek, celery, and mushrooms into broth; cook, stirring occasionally, until liquid boils again. Reduce heat and simmer until vegetables are tender, about 10 minutes.
Pile the zucchini noodles and vegetables into each serving bowl using tongs or pasta forks. Ladle broth over them and top with cilantro.

Nutrition Facts : Calories 148.6 calories, Carbohydrate 19.3 g, Fat 7.6 g, Fiber 5 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 128 mg, Sugar 7.8 g

MUSHROOM, LEEK, AND ZUCCHINI GRATIN

Mushroom, Leek, and Zucchini Gratin image

With a Parmesan and sourdough bread crumb topping, meaty mushrooms, and juicy Roma tomatoes, this zucchini gratin is a perfect side dish to any meal.

Provided by VRADENBURGS

Time 1h30m

Yield 8

Number Of Ingredients 14

Ingredients

4 tablespoons extra-virgin olive oil, divided
2 cups chopped leeks
1 medium yellow onion, chopped
2 cups sliced white mushrooms
2 medium zucchini
2 medium yellow squash
1 pound Roma tomatoes
1 cup sourdough bread crumbs
½ cup grated Parmesan cheese
½ cup chopped fresh parsley
¼ cup finely chopped cashews
1 tablespoon chopped fresh tarragon
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 3-quart casserole dish.
Heat 2 tablespoons oil in a large, nonstick skillet over medium heat. Add leeks and onion to the hot skillet and saute for 10 minutes. Add mushrooms and continue to saute until leeks and onion are tender, 6 to 8 more minutes.
Meanwhile, cut zucchini, yellow squash, and Roma tomatoes into 1/4-inch slices.
Transfer mushroom mixture to the prepared casserole dish and spread evenly over the bottom. Layer zucchini, yellow squash, and tomatoes on top of the onion mixture.
Combine bread crumbs, Parmesan cheese, parsley, cashews, tarragon, salt, and pepper in a large mixing bowl. Sprinkle over the vegetables to cover.
Bake in the preheated oven until gratin is dark brown all over, about 1 hour.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 17.5 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 3.4 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 317.9 mg, Sugar 4.6 g

LUI'S ZUCCHINI LEEK PHO

Lui's Zucchini Leek Pho image

This was perfect when the family was down with colds! The zucchini replaces noodles in the soup and no one even realizes it until you tell them. Add black olives, green onions, more leek, and/or cooked chicken in the last 10 minutes of cooking the pho, if desired. Put cilantro and lime on the table so folks can add more to their dishes. Water crackers or hard-crusted dipping bread are nice on the side. And if anyone is suffering from a head cold, just leaning over their hot bowl inhaling the vapors is soothing therapy!

Provided by Lui Maravilla

Categories Zucchini Soup

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
2 cloves garlic, minced
8 cups chicken broth
3 large carrots, sliced into 1/4-inch pieces
1 teaspoon curry powder
1 teaspoon ginger powder
1 pinch cayenne pepper, or more to taste
salt and ground black pepper to taste
2 tablespoons lime juice
2 large zucchini, peeled and cut into noodle shape
1 large leek, sliced into 1/4-inch pieces
3 stalks celery, sliced into 1/4-inch pieces
1 cup sliced fresh mushrooms
½ cup chopped cilantro

Steps:

Heat oil in a large stockpot over medium-high heat; cook and stir garlic until fragrant and browned, 2 to 3 minutes. Increase heat to high; add chicken chicken broth and bring to a boil. Add carrots, curry powder, ginger, cayenne pepper, salt, and pepper; cook and stir until carrots are tender, 5 to 7 minutes. Add lime juice.
Stir zucchini noodles, leek, celery, and mushrooms into broth; cook, stirring occasionally, until liquid boils again. Reduce heat and simmer until vegetables are tender, about 10 minutes.
Pile the zucchini noodles and vegetables into each serving bowl using tongs or pasta forks. Ladle broth over them and top with cilantro.

Nutrition Facts : Calories 148.6 calories, Carbohydrate 19.3 g, Fat 7.6 g, Fiber 5 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 128 mg, Sugar 7.8 g

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Luis Zucchini Leek Pho Recipes

LUI'S ZUCCHINI LEEK PHO

LUI'S ZUCCHINI LEEK PHO

LUI'S ZUCCHINI LEEK PHO

LUI'S ZUCCHINI LEEK PHO

MUSHROOM, LEEK, AND ZUCCHINI GRATIN

With a Parmesan and sourdough bread crumb topping, meaty mushrooms, and juicy Roma tomatoes, this zucchini gratin is a perfect side dish to any meal.

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