Lui's Zucchini Leek Pho Recipe

Recipesfull introduces to you: More Soup Recipes. (Lui's Zucchini Leek Pho Recipe). This was perfect when the family was down with colds! The zucchini replaces noodles in the soup and no one even realizes it until you tell them. Add black olives, green onions, more leek, and/or cooked chicken in the last 10 minutes of cooking the pho, if desired. Put cilantro and lime on the table so folks can add more to their dishes. Water crackers or hard-crusted dipping bread are nice on the side. And if anyone is suffering from a head cold, just leaning over their hot bowl inhaling the vapors is soothing therapy!

Brief

Prep 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 4

Yield: 4 bowls

Lui's Zucchini Leek Pho Recipe

Ingredients

2 tablespoons vegetable oil

2 cloves garlic

minced

8 cups chicken broth

3 large carrots

sliced into 1/4-inch pieces

1 teaspoon curry powder

1 teaspoon ginger powder

1 pinch cayenne pepper

or more to taste

salt and ground black pepper to taste

2 tablespoons lime juice

2 large zucchini

peeled and cut into noodle shape

1 large leek

sliced into 1/4-inch pieces

3 stalks celery

sliced into 1/4-inch pieces

1 cup sliced fresh mushrooms

½ cup chopped cilantro

Healthier Slow-Cooker Chicken Tortilla Soup

Soup, Stew and Chili

Directions

Step 1

Heat oil in a large stockpot over medium-high heat; cook and stir garlic until fragrant and browned 2 to 3 minutes. Increase heat to high; add chicken chicken broth and bring to a boil. Add carrots curry powder ginger cayenne pepper salt and pepper; cook and stir until carrots are tender 5 to 7 minutes. Add lime juice.

Step 2

Stir zucchini noodles leek celery and mushrooms into broth; cook stirring occasionally until liquid boils again. Reduce heat and simmer until vegetables are tender about 10 minutes.

Step 3

Pile the zucchini noodles and vegetables into each serving bowl using tongs or pasta forks. Ladle broth over them and top with cilantro.

Nutritional Information

Lui's Zucchini Leek Pho Recipe

Servings Per Recipe:4

Calories: 148.6

% Daily Value *

Protein: 4.1g 8%

Carbohydrates: 19.3g 6%

Dietary Fiber: 5g 20%

Sugars: 7.8g

Fat: 7.6g 12%

Saturated Fat: 1.2g 6%

Vitamin A Iu: 10522.5IU 210%

Niacin Equivalents: 2.9mg 22%

Vitamin B6: 0.6mg 37%

Vitamin C: 40.9mg 68%

Folate: 100.1mcg 25%

Calcium: 87.3mg 9%

Iron: 2mg 11%

Magnesium: 54mg 19%

Potassium: 856.8mg 24%

Sodium: 128mg 5%

Thiamin: 0.2mg 23%

Calories From Fat: 68.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.