Spring is a season of transition, we want to keep things light and cleansing but grounding at the same time. This cleansing vegetable pho is the perfect meal for that, warming but detoxifying and energising. Staying in tune with the cycle of nature is so important and the food we eat is such a powerful tool to help us with that.
Serves two.
Ingredients: (preferably organic)
- 1 zucchini, sliced thinly into rounds
- 1 large carrot, sliced thinly into rounds
- 1 head of broccoli florets
- 1 cup shiitake mushrooms, sliced thinly
- ½ red onion, sliced thinly
- 2 cloves garlic, smashed
- small piece of ginger, sliced thinly
- handful of cilantro
- ½ lime, juiced
- 4 cups vegetable broth
- 2 cups water
- a dash of maple syrup
- 2 tbsp coconut aminos
- rice noodles
- lime, for garnish
- cilantro, for garnish
Directions:
01. In large pot, bring the vegetable broth and the water to the boil. Add ginger, cilantro, garlic and shiitake. Simmer for 10 minutes.
02. Meanwhile, cook the noodles according to the instructions. Set aside.
03. Add broccoli, carrots, zucchini and onion to the soup as well as maple syrup, lime juice and coconut aminos. Simmer for another 5 minutes.
04. In two bowls, arrange a handful of noodles each, top with soup and garnish with more cilantro and half a lime. Done! Bon appétit!
