Zucchini “Noodle” Soup with Chicken Broth, Ginger, and Turmeric

Ingredients

• 4 cup Homemade or natural chicken broth with no added sodium (Use as the soup base)
• 1 diente Garlic (Crushed)
• 1 rodaja Fresh ginger (One thin slice)
• 0.5 tsp Ground turmeric
• 2 Medium zucchini (Spiralized or cut into thin strips with a peeler)
• Salt (To taste; preferably moderate if the broth is not low in sodium)
• Black pepper (To taste)
• Fresh cilantro (For serving)
• Lemon (For serving, to taste)

Steps

1. 1

   Prepare the zucchini: run it through a spiralizer to form noodles. If you do not have a spiralizer, cut it into very thin strips with a peeler. Set aside while you prepare the broth.

2. 2

   Pour the chicken broth into a medium pot and heat it over medium-high heat until it reaches a gentle boil.

3. 3

   Add the crushed garlic, fresh ginger slice, and ground turmeric to the simmering broth.

4. 4

   Boil the flavored broth for 5 minutes so the garlic, ginger, and turmeric infuse the soup with flavor.

5. 5

   Taste the broth and season with salt and pepper to taste.

6. 6

   Add the spiralized zucchini to the pot during the final 2 minutes of cooking. Do not add it earlier: it should soften slightly while retaining a firm, noodle-like texture.

7. 7

   Serve the soup immediately in bowls. Finish with fresh cilantro and a drizzle of lemon juice to taste.

Notes

The post presents this soup as an option for people with diabetes and attributes specific benefits to its ingredients; these claims do not replace guidance from a healthcare professional. Carbohydrate needs and glycemic responses are individual. To preserve the texture, do not cook the zucchini for more than 2 minutes. Broth with no added sodium helps control the amount of salt.

Nutrition per serving

• soup
• dinner
• light
• low-carb
• flour-noodle-free
• gluten-free
• zucchini
• 15 minutes