This light and healthy meal includes making your own veggie broth and zucchini noodles!

Serves 6.

Ingredients:

STOCK INGREDIENTS:

4 Carrots, skin on

4 Celery Stalks 

1 Onion, skin on and quartered

4 Garlic Cloves, whole and skin on

1 C Leafy Greens (kale, spinach, or chard), roughly chopped

½ Bunch Parsley (sub lovage)

1 Bunch Thyme

2 Bay Leaves

10 C Water

2 tsp Salt & Pepper mix

FINISHED SOUP INGREDIENTS:

4 Carrots, peeled and thinly sliced

3 Ears Corn, corn kernels sliced off cobb (sub snap peas)

2 Medium Zucchini, spiralized

Directions:

  1. Wash all vegetables. Place all stock ingredients into a large stock pot. Bring to a boil, reduce heat and simmer for 1 hour.
  2. Strain broth, discarding cooked veggies and herbs. Place strained stock back on stove top and return to heat.
  3. Add sliced carrots and boil for 8 minutes. Add corn kernels and spiralized zucchini and boil for 2 minutes longer. Portion into dishes and enjoy!