Zucchini Noodle Soup

This Zucchini Noodle Soup is a light and refreshing low-carb meal perfect for any time of the year. Packed with vibrant vegetables and flavorful broth, it's not only delicious but also nourishing.

Ingredients

• Zucchini - 2 medium (about 300g)
• Vegetable broth - 500 ml
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Cherry tomatoes - 150g, halved
• Fresh basil - 10g, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30g, grated (optional)

Steps

1. Begin by spiralizing the zucchini into noodles and set aside.
2. In a large pot, heat olive oil over medium heat and sauté the diced onion, garlic, carrot, and celery for about 5-7 minutes until softened.
3. Add the cherry tomatoes to the pot and cook for another 3 minutes, allowing them to soften.
4. Pour in the vegetable broth and bring the mixture to a gentle boil.
5. Once boiling, lower the heat and let it simmer for 10 minutes to let the flavors meld together.
6. Stir in the zucchini noodles and fresh basil, cooking for an additional 3-5 minutes until the zucchini is tender but not mushy.
7. Season with salt and black pepper to taste, and serve hot, garnished with grated Parmesan cheese if desired.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 10 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Low in calories and carbohydrates, making it suitable for weight management.
• High in vitamins and minerals from the vegetables, promoting overall health.

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