This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet. She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet. When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories!
Zoodles are commonly used as a replacement for pasta or spaghetti but we think they deserve a little more cred. This Whole30 compliant plant-based soup calls for zoodles as a key ingredient to add texture and density alongside a coconut curry broth. We would recommend using a spiralizer if you want the same shape and feel as a noodle.
- 3 Tablespoons vegan butter or coconut oil
- 2 Tablespoons garlic
- 1/2 cup diced onion
- 1 pint baby bella mushrooms, sliced
- 1 Teaspoon fresh ginger, grated
- 1 jar Thai Kitchen red curry paste
1 canfull fat coconut milk, blend
- 1/2 cup Unsweetened Almondmilk
- 2 cups vegetable broth
- 2-3 small/medium sized zucchinis, spiralized
Toppings: avocado, fresh limeand cilantro.
In large saucepan melt butter/oil, then add garlic and cook on medium-high heat until garlic becomes fragrant, about 1 minute, stirring constantly. Add onion and mushrooms, then continue stirring as the onion, ginger and mushrooms cook down, about 3-5 minutes.
Add curry paste and stir to combine, then add coconut milk, almondmilk and vegetable broth. Stir and let simmer approx. 20 minutes.
Place your zoodles in a bowl and pour hot soup on top. Let sit about 3 minutes or so and the zucchini noodles will cook just a bit. Serve with fresh avocado, a squeeze of lime juice and some fresh cilantro.