Recipe: Quick Red Curry Zucchini Noodle Soup (vegan, Instant Pot, serves 2)

QUICK RED CURRY ZUCCHINI NOODLE SOUP
gluten-free, soy-free, no added oil

"Sometimes you need a bowl of steaming soup that has some attitude. This rich, spicy broth is full of veggies. In fact, even the noodles are spiralized zucchini. This would work with spiralized sweet potato, carrot, cabbage or butternut squash. That way you can make it with seasonal vegetables all year long! Technically, this recipe has no added refined oil, but we all know that coconut milk is high in fat. If you are on a no- or restricted-oil diet, you can always use unsweetened coconut milk from a carton, such as So Delicious, and a little coconut extract to get a similar flavor with fewer calories."



1 1/2 cups (355 ml) water
3/4 cup (175 ml) full-fat coconut milk
1 1/2 tsp (4 g) red curry paste
2-inch (5-cm) piece lemongrass, smashed (or 1 tsp lemon zest)
1 medium zucchini, spiralized (about 3 cups [360 g)
1/2 cup (75 g) chopped red pepper
1/2 cup (64 g) thin carrot coins
2 tbsp (10 g) nutritional yeast
Salt, to taste
FOR SERVING:
Lime wedges
Bean sprouts
Chopped cilantro

Add the water, coconut milk, red curry paste, lemongrass, zucchini, red pepper and carrot coins to the Instant Pot.

Put on the lid and close the pressure valve. Click the manual button and set to 1 minute, then click the adjust button and set the pressure to low.

Release the pressure manually, by carefully moving the valve. Stir in the nutritional yeast and salt to taste.

To serve, garnish with the lime wedges, bean sprouts and cilantro.

Makes 2 servings

PER SERVING: Calories 250.8, protein 6.5 g, total fat 16.0 g, carbohydrates 22.8 g, sodium 285.9 mg, fiber 6.4 g

Source: The Ultimate Vegan Cookbook for Your Instant Pot: 80 Easy and Delicious Plant-Based Recipes That You Can Make in Half the Time by Kathy Hester (Page Street Publishing; January 10, 2017)