Spicy Vegetable Soup with Zucchini Noodles and Mushrooms
Here is one of our favourite Le Creuset recipes: Spicy Vegetable Soup with Zucchini Noodles and Mushrooms. Oozing with flavour, this dish is perfect for Autumn and Winter, when the weather is turning notably colder and the leaves are starting to fall. We are sure you will love it just as much as we do.
INFORMATION
- Serves: 6-8 People
- Preparation time: 15 minutes
- Cooking time: 60 minutes
INGREDIENTS
- 2 Tbsp Of Olive Oil
- 2 Minced Shallots
- 5 Cloves Of Minced Garlic
- 2 Tbsp Of Minced Ginger
- 1 Tbsp Of Minced Lemongrass
- 1 Small Minced Habanero Pepper
- 1 Pinch Of Salt & Pepper (To Taste)
- 1 Stick Of Cinnamon
- 2L Of Vegetable Stock
- 1 1/2 juiced limes
- 2 Medium Zucchinis (Courgettes), made into noodles
- 260g Of Enoki Mushrooms (Or Other Mushrooms, Depending On Availability)
METHOD
- In a large round soup pot set over a medium heat, heat the olive oil. Add the shallots, garlic, ginger, lemon grass and habanero pepper. Season with salt and pepper and saute until the oil is fragrant, for about 4 minutes.
- Add the cinnamon stick and saute for 1 minute.
- Add the vegetable stock and lime juice and bring to a low boil. Reduce the heat to a simmer and simmer for 30 minutes.
- Strain the broth and return to the pot. Add the zucchini noodles and mushrooms and continue simmering for 10 minutes, or until the noodles are just tender. Season to taste.
- Place some noodles and mushrooms in the bottom of a shallow bowl and ladle the broth into the bowl. Garnish with micro greens and a lime wedge. Top with a small amount of Sriracha sauce if desired.
We are certain you’ll love this dish, and even more so made and served in the stunning Cast Iron Collection by Le Creuset. View the rest of our extensive Le Creuset range available in a variety of beautiful colours.