Article: Spicy Vegetable Soup
Spicy Vegetable Soup
Spicy Vegetable Soup with zucchini noodles and mushrooms from the launch of the Le Creuset Sea Salt color.
Ingredients
- 2 tbsp olive oil (try our Spicy Sriracha Barrel Aged White Balsamic Vinegar for an extra kick!)
- 2 shallots, minced
- 5 cloves garlic, minced
- 2 tbsp ginger, minced
- 1 tbsp lemon grass, minced
- 1 very small habanero pepper, minced
- Salt and pepper to taste
- 1 stick cinnamon
- 2-3 liters vegetable stock
- 1 1/2 limes, juiced
- 2 medium zucchinis, made into noodles
- 2 cups enoki mushrooms (or other mushrooms, depending on availability)
Directions
- In a large Signature Round Casserole over medium heat, heat olive oil.
- Add shallots, garlic, ginger, lemon grass, and habanero pepper. Season with salt and pepper and sauté until fragrant, about 4 minutes.
- Add the cinnamon stick and sauté for 1 more minute.
- Add vegetable stock and lime juice and bring to a low boil.
- Reduce heat and simmer for 30 minutes.
- Strain the broth and return to the pot.
- Add zucchini noodles and mushrooms. Simmer for 10 minutes, or until noodles are tender.
- Season to taste. To serve, place noodles and mushrooms in a shallow bowl, ladle broth over, and garnish with microgreens and a lime wedge.
- Top with a small amount of Sriracha sauce if desired.