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5
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Zoodles in a Jar
Instant Noodles, meet Instant Zoodles! This healthy melange of veggies is great for work or a quick dinner. It's also crazy delicious + incredibly nourishing.
Prep Time
20
mins
Cook Time
5
mins
Total Time
25
mins
Course:
Entree, Soup
Cuisine:
Plant-Based
Keyword:
zucchini soup recipe
Servings:
2
Calories:
285
kcal
Author:
Jen Hansard
Ingredients
2
zucchini
spiralized
1
cup
kale
cut into ribbons
½
cup
carrot
shredded
¼
cup
green onions
thinly sliced
1
teaspoon
ginger root
grated
2
cloves garlic
minced
2
teaspoon
toasted sesame oil
3
cups
vegetable stock
divided
1
tablespoon
tamari
¼
cup
sunflower seeds
¼
cup
pepitas
sea salt
to taste
pinch
red pepper flakes
optional
Instructions
Divide
the spiralized zucchini between two quart-size mason jars or another 4 cup container with tight-fitting lid.
Divide
the kale, carrots, green onions, ginger, and garlic between the jars. Top with lid and refrigerate until ready to serve.
To serve,
heat vegetable broth, sesame oil and tamari. Pour over the veggies in the jar. Let stand for 5 minutes.
Sprinkle
with 2 tablespoons each pepitas and sunflower seeds, and a pinch of red pepper flakes, if using. Eat while warm.
Nutrition
Calories:
285
kcal
|
Carbohydrates:
28
g
|
Protein:
11
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Sodium:
1467
mg
|
Potassium:
1048
mg
|
Fiber:
6
g
|
Sugar:
15
g
|
Vitamin A:
9972
IU
|
Vitamin C:
81
mg
|
Calcium:
129
mg
|
Iron:
3
mg