Mushroom Zoodle Soup

Mushroom Zoodle Soup is a delightful low-carb twist on traditional pasta soup, featuring spiralized zucchini noodles and a rich, savory mushroom broth. This comforting dish is perfect for a cozy dinner, packed with flavor and nutrients.

Ingredients

• Zucchini - 2 medium (about 300g)
• Mushrooms (cremini or button) - 200g, sliced
• Garlic - 3 cloves, minced
• Onion - 1 small, diced
• Vegetable broth - 500ml
• Olive oil - 1 tablespoon
• Thyme (fresh or dried) - 1 teaspoon
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Parmesan cheese - 30g, grated (optional for serving)
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Spiralize the zucchini using a spiralizer or a vegetable peeler to create zoodles. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
3. Add the minced garlic and sliced mushrooms to the pot. Cook for another 5-7 minutes until the mushrooms are soft and browned.
4. Pour in the vegetable broth and add thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
5. Add the zoodles to the pot and cook for an additional 2-3 minutes until the zoodles are tender but still slightly crisp.
6. Serve hot, garnished with grated Parmesan cheese and chopped parsley if desired.

Nutrition

• Calories: 160
• Protein: 5 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 5 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from the zucchini and mushrooms.
• Contains antioxidants that may help reduce inflammation.

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