
Vegetable Noodle Soup
Light and Satisfying
8 cups Homemade Chicken or Turkey Broth
6 cloves Garlic
1 Onion
4 Tomatoes
3 Carrots
3 Celery Stalks
2 cups Kale
4 Zucchini
1/4 cup Parsley
To taste Salt and Pepper
2-3 tbsps Olive Oil
Directions:
-
Heat the olive oil in a large stockpot on a medium to low heat.
-
Add the garlic, onions and a pinch of salt.
-
Let simmer until the garlic begins to brown slightly and the onions begin to soften (about 5 mins)
-
Add tomatoes, carrots, and celery. Continue to cook for another five mintues, while stirring occasionally.
-
Pour in Chicken/Turkey Stock Bring to a boil and then turn down to simmer for 15 minutes
-
Create vegetable noodles by cutting the zucchini in a spiral slicer. Chop the left over zucchini from the slicer into disc shapes, which will also be added to the soup.
-
Add the Kale, Parsley, zucchini noodles and discs into the soup and let simmer for 5 minutes.
-
Add salt and pepper to taste. Remove from heat and serve.