Two Upcycled Zoodle Soups

Here in Sydney we're in the midst of a cold snap.  Food-wise, soups are one of the most popular winter meals for chilly nights. They’re warm, simple, nourishing and oh-so-satisfying. And they’re healthy too.  Creating a homemade soup can increase your intake of veggies, water and fibre which can help relieve that sluggish feeling that often accompanies the colder weather.

When you think back in time to your favourite winter soup, do you dream fondly of grandma’s homemade chicken noodle soup, or a massive bowl of fragrant Thai noodle soup?.

Today I’ve recreated these favourites with a modern zoodle twist.   If you’re attempting to satisfy your cravings for your grandparent’s famous soup by picking up quick takeaways like pho or ramen all winter long, I’ve got an easy trick for you to make your own healthy versions, minus the additives and sugar and double the taste!

I’ve modernized two of my favourite old school noodle soups and they do indeed, feel like a cuddle for your insides. They’re as warm and nourishing as they are delicious and perfect for the cold weather. I’ve created a Chicken, Edamame and Zucchini Noodle Soup plus a Thai Prawn and Peanut variety.

But first, I bring you – Zoodles.

If you’re unfamiliar with zoodles, they’re zucchinis, or courgettes, that’ve been spiralised into a noodle-like shape and texture. Spiralizers are inexpensive and super handy. You can spiralise so many vegetables, such as sweet potatoes, carrots and even cucumbers! If you don’t have a spiralizer and aren’t sure you’re ready for the commitment yet, you can try improvising with a peeler or mandolin.

For those of you avid noodle fans who think that zoodles are just an impasta, you may be rolling your eyes and not willing to try out zoodles but hear me out! Zucchini’s are high in fibre so they’ll keep you fuller for longer and help get things moving on the inside. They’re also known to help you lose weight and boost the nutrient value of your diet. Zucchini’s are high in vitamin C and vitamin A which means they’re great for your overall immunity, heart and eye health.

It’s so easy to zoodle your way through winter with some delicious zoodle soups! They’re just like grandma used to make, only upcycled.  

Chicken, Edamame and Zucchini Noodle

There’s a reason mum used to make chicken soup when you were sick! Chicken soup is satisfying and the perfect meal to help cure a cold and supercharge your winter.

Ginger, garlic and onion, are full of wonderful flavours and anti-virals that help reduce inflammation, stimulate circulation and boost the immune system. The edamame beans are the perfect swap for your regular croutons because they’re high in protein, don’t raise blood sugar levels and may help to lower cholesterol.

Serves 4

Ingredients:

• 1 TBS olive oil
• 1 brown onion chopped
• 3 garlic cloves, sliced
• 5 sage leaves
• 1 inch knob ginger grated
• 2 celery ribs, diced
• 1 large carrot, diced
• Pinch smoked paprika
• 1 tsp dried thyme
• 4 chicken thighs, bone-in
• 7 cups chicken broth
• 1 lime juiced plus 1 tsp zest
• 2 TBS coconut aminos or tamari sauce
• ½ cup edamame beans
• 3 medium zucchinis spiralised

Method:

• Sauté the onions, garlic and sage leaves in the olive oil in a pot on medium heat.
• Once the onions become transparent, add ginger, celery and carrot. Sauté until browned
• Add in the paprika, thyme and oregano and cook for another 1 minute, stirring frequently.
• Place chicken thighs into the pan and add broth, lime and zest and bring to the boil then simmer for 25 minutes
• Add the coconut aminos or tamari, edamame beans and zucchini noddles and cook for a further 5 minutes being careful not to over cook the zoodles.

Thai Prawn, Peanut and Zoodle

Why order takeout Thai when you can enjoy the pure flavours of this exotic zoodley soup? Prawns provide you a filling source of protein, whilst zucchini noodles (zoodles) offer a more easily digestible option to wheat and white rice noodles that send your blood sugars on a rollercoaster. Enjoy as a light lunch or dinner, or throw in a thermos and savour at the office.

Serves 2

Ingredients:

• 1 tbs coconut oil
• 1 TBS green curry paste
• 2 TBS smooth peanut putter
• Thumb sized piece of ginger cut into matchsticks
• 4 kaffir lime leaves
• 2 anchovies chopped (optional)
• 1 400 ml can coconut milk
• 200 ml fish stock
• 2 TBS wheat free tamari
• Juice one lime
• 1 red chili finely sliced
• 200 gms prawns washed and patted dry
• 2 zucchinis spiralised
• Handful of coriander

Method:

• Heat oil and add curry paste, nut butter, and sizzle for one minute
• Add ginger, lime leaves, anchovies if using, coconut milk and stock and bring to the boil stirring for about five minutes. Add tamari, lime, and chilli and cook for one minute
• Stir in prawns and zucchini noodles and cook for a 4-5 minutes until prawns are cooked and zucchini is softened but still aldente
• Serve with coriander

Give these soups a whirl and let me know what you think in the comments section below.

Photography (Blue Rust Images).