The Healthy Spiralizer Cookbook (26 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
WITH CUCUMBER NOODLES
PREP TIME: 10 MINUTES / COOK TIME: 20 MINUTES
Who needs meat when you have mushrooms? Shiitake mushrooms are dense and toothsome, so they add heartiness and flavor to this Asian-inspired soup. The creamy coconut broth combines with a hint of lime for richness and acidity.
HAND-CRANK
Shredder blade
Blade D
HOURGLASS
Thin-cutting blade
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER SERVING:
Calories: 398; Total Fat: 33g; Saturated Fat: 29g; Cholesterol: 0mg; Total Carbs: 23g; Fiber: 5g; Protein: 8g
2 tablespoons coconut oil
½ onion, minced
8 ounces shiitake mushrooms, stemmed and sliced
3 garlic cloves, finely minced
1 teaspoon grated ginger
3 cups Basic Vegetable Stock (
here
) or store-bought
1 (15-ounce) can full-fat coconut milk
Juice of 2 limes
½ teaspoon sea salt
½ teaspoon homemade Sriracha (
here
) or store-bought
1 cucumber, ends cut flat and spiralized into spaghetti noodles
1 large carrot, peeled, ends cut flat, and spiralized into spaghetti noodles
3 tablespoons chopped fresh cilantro
1. In a large pot, heat the coconut oil over medium-high heat until it shimmers.
2. Add the onion and mushrooms and cook, stirring occasionally, until vegetables are soft, about 5 minutes.
3. Add the garlic and ginger and cook, stirring constantly, until garlic is fragrant, 30 to 60 seconds.
4. Stir in the vegetable stock, coconut milk, lime juice, salt, and sriracha, and bring it to a simmer.
5. Add the cucumber and carrot noodles and cook until they are al dente, about 5 minutes more.
6. Stir in the cilantro and serve.
PREP TIME: 15 MINUTES / COOK TIME: 20 MINUTES
This fragrant soup uses beef, so it’s nice and hearty. Use a beef that stays tender when cooked over high heat, such as flank steak. Cut the steak strips against the grain to shorten the fibers, keeping it tender. To make this Paleo-friendly, use Red Boat fish sauce.
HAND-CRANK
Shredder blade
Blade D
HOURGLASS
