Light Lunch

Zucchini Noodle Soup

This simple summer soup is not only bursting with flavor, but it is also quick and easy to whip up – and healthy too! It is filling, yet leaves you feeling light and fresh. Perfect for a light winters’ lunch.

Zucchini Noodle Soup

By Leozette Roode Serves: 2
Prep Time: 8 Cooking Time: 12

This simple summer soup is not only bursting with flavor, but it is also quick and easy to whip up - and healthy too! It is filling, yet leaves you feeling light and fresh. Perfect for a light winters' lunch.

Ingredients

  • 3x cups water
  • Vegetable stock to mix with the water (e.g. 1 cube or 1 teaspoon per cup of water)
  • 2x stalks celery, chopped
  • ½ red pepper, chopped
  • 2x zucchinis, spiralized
  • 1 tsp chili flakes (or fresh chili
  • 1/3 cup fresh parsley, snipped
  • Extra parsley for garnish

Instructions

1

In a pot, bring water (with the stock cubes or powder) to a boil.

2

Add chopped celery, red pepper, chili, and parsley, boil for 3 minutes.

3

Add zucchini noodles, boil for another 3 - 5 minutes.

4

Transfer to a bowl or serving dish and garnish with fresh parsley leaves.

The South African Vegan Cookbook

Available in leading book stores – 14 September 2018

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