Curried zucchini and corn kelp noodle soup
Whenever I’m looking to clean up my diet or solve some sort of physical discomfort, I turn to homemade soups loaded with warming herbs and spices and my favorite vegetables.
Why? Because soups made from clean, plant-based whole foods are incredible for dealing with common issues like poor digestion and bloating, and are packed with good-for-you ingredients that keep you feeling full and satiated.
I created this particular soup recipe for a client of mine who came to me needing a plan to slim down for an upcoming photo shoot.
She didn’t want to just lose a couple of pounds; she wanted to feel lighter, more toned and generally less bloated. She also struggled with discipline since COVID began and shoots were few and far between.
We agreed to focus on plant-based whole foods, but avoid things like cruciferous veggies, certain beans and legumes, garlic, raw onion and heavy oils, which for most people, cause a lot of physical discomfort and make you feel, well, sort of puffy.
While she wanted to eat less crap and clean things up, we also agreed that the meals needed to be satisfying enough that she wouldn’t succumb to late night snacking or sugar cravings.
Of all of the meal ideas we came up with for her, this soup was her favorite. And to be honest, it’s mine, too!
You can enjoy it on its own as a blended puree, which I love, but I highly suggest including kelp noodles, which give it an even more hearty and satisfying feel. Also, feel free to stir in chopped leafy greens such as spinach at the end for even more health benefits!
Check out the recipe below.
I hope you enjoy it as much as we did!
And if you’re interested in my health coaching program, be sure to click here and schedule a free 30-60 minute phone consultation and learn about how we can develop a personal health and wellness plan for you.
Curried Zucchini and Corn Kelp Noodle Soup
Prep Time: 10 minutes | Cook Time: 30 minutes | Yields: 4-6 servings
Ingredients:
1 package of kelp noodles, drained
1 lemon, juiced
water (to soak kelp noodles in)
1 tbsp veggie broth or water
1 white onion, chopped
2 large zucchinis, chopped
1/2 cup frozen corn
1 tbsp cumin seeds
2 tsp curry powder
1 tsp salt
4 cups water
1.5 limes, juiced (1 for cooking, 1/2 for serving)
1/4 cup hemp seeds (optional)
Additional optional add-ins: chopped leafy greens, cilantro
Directions
Drain kelp noodles from water in the package. To soften kelp noodles, place in a medium sized bowl, fill with water (so that they are fully submerged) and add lemon juice. Set aside for 30 minutes.
Place a large dutch oven on medium heat. Coat with a tablespoon of vegetable broth or water so food doesn’t stick. Add onions and sauté for 5-7 minutes or until the onions begin to sweat and brown.
Add zucchini, corn, spices and salt to the pot and stir until vegetables are coated in spices. Cook for 3-5 minutes.
Add water and lime juice. Bring soup to a boil, then reduce to simmer and cook covered for 20 minutes or until vegetables are tender.
Transfer soup to blender. Add in hemp seeds if you’re using them. Blend until completely smooth.
Transfer soup back to the dutch oven. Drain kelp noodles and add to the soup. Cook on a low heat, add in greens if you’re using them and boil for an additional 5-10 minutes, or until soup is hot and greens have wilted.
Serve warm, with an additional squeeze of lime juice, salt to taste and garnish with cilantro (optional).
Can be stored in an air tight container in the fridge for up to 5 days and in the freezer for up to 3 months.
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