Soup is such an underrated meal. Maybe it’s because it seems like a whole process to make (false!), but it’s just not on our meal-prep radar the way it should be. Now that the temperatures are dropping, we're making a point to change that. After all, if you make it right, it can easily be super filling and a simple way to add more veggies to your day. Plus, you can make it in big batches to eat throughout the week or freeze for later. Grab yourself some mason jars and get to preppin’.
Paleo and Whole30 fans, add this to your meal plan ASAP. You can start by making your own cauliflower rice, or just pick up a bag from Trader Joe’s. From there, just add in broth, almond or coconut milk, veggies, and spices, and let it all simmer.
Zucchini spirals can taste bland on their own, but when added to soup they take on a much better consistency, IMO. Aside from the zoodles, the rest of the ingredients are pretty classic chicken noodle soup stuff: chicken, onions, celery, carrots, and garlic. Make it when you're feeling under the weather or just need a cozy weeknight dinner (and lunch the next day).
Don’t worry, this recipe is way easier than it looks. The fancy swirl on top is just a tahini sauce with turmeric mixed in; you could also use cashew cream if you have it on hand. The soup itself uses carrots to get its rich orange color, curry powder and ginger.