Leek, Mushroom and Zucchini Noodle Soup

Name: Leek, Mushroom and Zucchini Noodle Soup
Ingredients: 1 tablespoon ghee or olive oil; 1 large leek, white and light-green parts only, washed and thinly sliced into half-moons (about 1 cup); 4 ounces shiitake mushrooms, sliced; 4 ounces cremini mushrooms, sliced; ¼ teaspoon salt; ¼ teaspoon black pepper; 3 cloves garlic, minced; 2 tablespoons white miso; 6 cups low-sodium vegetable broth; 1 bay leaf; 2 sprigs fresh thyme; 2 cups thinly sliced, loosely packed lacinato or baby kale; 8 ounces zucchini noodles (about ¾ pound zucchini, spiralized); 2 tablespoons fresh lemon juice; 2 teaspoons toasted sesame oil; Crushed red pepper flakes, for garnish

www.deliciousliving.com

This broth-based vegetable soup provides delicious hydration—important for mental clarity.

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Ingredients

1 tablespoon ghee or olive oil
1 large leek, white and light-green parts only, washed and thinly sliced into half-moons (about 1 cup)
4 ounces shiitake mushrooms, sliced
4 ounces cremini mushrooms, sliced
¼ teaspoon salt
¼ teaspoon black pepper
3 cloves garlic, minced
2 tablespoons white miso
6 cups low-sodium vegetable broth
1 bay leaf
2 sprigs fresh thyme
2 cups thinly sliced, loosely packed lacinato or baby kale
8 ounces zucchini noodles (about ¾ pound zucchini, spiralized)
2 tablespoons fresh lemon juice
2 teaspoons toasted sesame oil
Crushed red pepper flakes, for garnish