It’s been freezing here all week, you guys!
The kind of cold that makes you grab hats and scarves and all the accoutrements just to take the pup outside.
To be honest, I didn’t get outside much because I’m still getting over a lingering post-Christmas cold.
So I’ve been holed up here at home, going a bit crazy, planning for the new year, making soup…
I’m definitely ready to get back into a steady routine in the new year and I’m convinced that it should involve a steady stream of feel-good and good-for-you soups.
This Detox Zoodle Soup (Oil-Free) is the perfect way to warm up, reset, and nourish yourself!
Happy New Year’s Eve Eve.
We got our first “real” dusting of snow last night, and I skipped my usual Saturday spin class to (try to) enjoy a slower morning.
Partially to procrastinate de-frosting my car…because I’m not entirely sure where my ice-scraper is or if it’s even in my car.
Also to rest up this red Rudolph nose so that it’s presentable to go out tomorrow for New Year’s Eve.
What do you have planned?
As you might have guessed, we’re going to try out a new winery in the area, and I can’t think of a better way to ring in 2018!
Except, of course, with a bowl of this to greet me at midnight.
This soup is packed with all of my favorite veggies!
I added mushrooms, carrots, broccoli, and carrots to mine, but you can really use whatever you have on hand.
Try adding Veggie Noodle Co. spiraled zucchini for an instant upgrade in convenience and taste!
The spirals kind of melts into the broth to create the most buttery zucchini noodles.
They’re just as much fun corralling with your spoon as they are to eat.
The spice mixture of cinnamon, cumin, ginger, and turmeric is perfect to warm you from the inside out.
Blended together they create a deep rich amber broth that kind of makes you feel all shiny and new just looking at it.
It’s delicious, peppy, and peppery.
Oh, and it’s oil free, too, if that’s your thing.
If you’re looking for a bit of heat, try adding a pinch of cayenne pepper.
I love to add 1/2 squeezed lemon to mine for extra nutrients and brightness.
I kept this Detox soup pretty simple so you can make it yours.
It’s delicious as a side or lighter cleansing meal.
If you’re looking for more protein, try adding quinoa, wild rice, or millet right into the bowl.
The grains soak up the delicious broth and give the soup some density!
I always serve mine with 1/2 sliced avocado for some healthy fats.
Enjoy this Detox Zoodle Soup (Oil-Free) as a cozy cleansing lunch or dinner.
I like to make a big pot and reheat the leftovers for dinners and lunches throughout the week.
It’s the kind of soup you’re absolutely ecstatic to see in the fridge after a long cold commute home.
Happy New Year, friends!
I hope this soup makes your 2018 beginnings bright!
If you make a pot of this Oil-Free Detox Zoodle Soup I’d love to hear what you think!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations!
Want more oil free soups packed with protein and veg?
Check out my Chunky Chickpea Noodle Soup with Brussel Sprouts, “Beety” Lentil Noodle Soup, 5 Spice Moroccan Chickpea & Veg Stew or Green Coconut Curry with Cauliflower Rice, or “Clean out the Fridge” Vegetable Chili.
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- ½ white onion, diced
- 3 cups white button mushrooms
- 1 cup chopped carrots
- 3 cups chopped broccoli florets
- 2 cups Veggie Noodle Co. zucchini spirals
- ¼ tsp garlic powder
- ¼ tsp ground ginger
- ½ tsp ground turmeric
- 2 tsp ground cumin
- dash of cinnamon
- pinch of cayenne pepper (optional)
- 5 cups low sodium veggie broth
- 2 cups. torn kale leaves
- Himalayan sea salt, to taste
- Black pepper, to taste
- For serving: fresh lemon juice
- In a large saucepan, heat ¼ cup veggie broth over medium heat. Add the onion and garlic powder and saute for about 5 minutes, until onion is soft and translucent.
- Add the mushroom, carrots, broccoli, and zucchini spirals and stir to combine, and site for another 5 minutes.
- Stir in the spices-- ginger, turmeric, cumin, and cinnamon an saute for several minutes until fragrant.
- Add the broth and stir to combine. Bring the soup to a low boil over medium high, then reduce the heat to medium-low and simmer until the vegetables are tender, about 15-20 minutes.
- In the last few minutes, stir in a few handfuls of shredded kale and cook until they're just wilted. Season with Himalayan sea salt, black pepper, and a big squeeze of fresh lemon.
- Store leftover soup in the refrigerator for 5-7 days and reheat before serving.
This post is brought to you by Veggie Noodles Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!