This fun, low-carb take on a noodle soup replaces starchy noodles with extra veggies, but in the form of zoodles! The dish can easily be made vegan by replacing chicken broth with veggie broth, subbing out the bacon with shiitake mushrooms, and removing the anchovies. It’s a healthy and delicious soup perfect for all types of eaters.

Recipe by: Yotam Ottolenghi with Bon Appetit

INGREDIENTS

  • 5 tablespoons olive oil, divided
  • 4 ounces hardwood-smoked bacon, cut into ¼-inch pieces
  • 1 large red onion, halved through root end, thinly sliced
  • 3 garlic cloves, finely grated
  • 2 sprigs oregano
  • 2 sprigs thyme
  • 1 bay leaf
  • 3 quarts low-sodium chicken broth
  • Kosher salt, freshly ground pepper
  • 1 very large carrot, peeled, spiralized using a medium blade or cut into matchsticks
  • 1 large parsnip, peeled, spiralized using a medium blade or cut into matchsticks
  • 1 medium turnip, peeled, spiralized using a medium blade or cut into matchsticks
  • 8 ounces brussels sprouts, trimmed, thinly sliced
  • 2 oil-packed anchovy fillets, finely chopped (optional)
  • ½ cup finely chopped basil
  • 1 teaspoon finely grated lemon zest

For full recipe click here.

The featured image is a stock photo by Sharon Chen on Unsplash meant to represent this dish.