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Eat Your Colors: Curry Zoodle Soup Recipe

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This collage of colorful fruits and vegetables just screamed, “TAKE my picture!”

So I did. And then I cooked them all. That’s what they get for drawing attention to their beauty. A healthy diet is a colorful diet. So to this food art, I added a few more things to make curry noodle soup. Yummy!

 

Curry Zoodle Soup

2 T. vegetable oil

2 tsp. curry powder

1 tsp. ground turmeric

Saute’ over high heat, about 1 minute, stirring the whole time.

 

Gently add:

4 cups chicken broth

1-15 oz. can coconut milk

5-6 cups cubed butternut squash

1 sliced red pepper

1 sliced onion

Bring to boiling, reduce heat, and cook until squash is soft (about 15 minutes).

 

Add:

1 med. zucchini, zoodled

1 bag or half a plastic container of fresh spinach, stems removed

Juice of 1 lime

Heat 5 minutes. Stir well. Serve over cooked and shredded chicken breast.

 

This soup is so fragrant and tasty. You can also add any other favorite veggies (pea pods, peppers, broccoli, cauliflower). Good thing there’s plenty more for tomorrow!