YIELD: varies | PREP TIME: 5 minutes | COOK TIME: 5 to 45 minutes, depending on vegetable used
Going grain-free doesn’t mean that you have to give up noodles! Lots of veggies make great noodle stand-ins and have the added benefit of contributing a serving of vegetables to your soup.
ZUCCHINI OR YELLOW SQUASH
(about ½ pound per serving):
Cut the zucchini or yellow squash into noodles with a spiral slicer, vegetable peeler, or julienne peeler. Simmer the noodles in broth for 5 minutes or until soft.
SWEET POTATO
(about ¼ pound per serving):
Peel the sweet potato and cut it into noodles with a spiral slicer or julienne peeler. Simmer the noodles in broth for 10 minutes or until soft.
SPAGHETTI SQUASH
(about ¼ pound per serving):
Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves cut side down on a rimmed baking sheet. Add a small amount of water to the baking sheet and roast for 30 to 45 minutes, until the flesh of the squash is soft. Use a fork to remove the “noodles” from the peel.
CELERY ROOT
(about ¼ pound per serving):
Peel the celery root and cut it into noodles with a spiral slicer or julienne peeler. Simmer the noodles in broth for 10 minutes or until soft.
Chef’s Tip: You can add veggie noodles to any soup you’d like some noodles in! They are also great with Pesto.
