Spicy Vegetable Soup with Zucchini Noodles and Mushrooms

MAKE THIS WITH: Le Creuset Round Oven

“With plenty of warm spices and a touch of peppery heat, this vegan Spicy Vegetable Soup uses zucchini noodles and mushrooms to amp up the texture and umami flavor. It’s the perfect soup recipe when you want a meal that is both nourishing and healthy to keep you fueled on those cold winter nights.”

— Le Creuset

Ingredients

• 2 tablespoons olive oil

• 2 shallots, minced

• 5 cloves garlic, minced

• 2 tablespoons ginger, minced

• 1 tablespoon lemon grass, minced

• 1 very small habanero pepper, minced

• Salt and pepper to taste

• 1 stick cinnamon

• 2 1/2 quarts vegetable stock

• 1 1/2 limes, juiced

• 2 medium zucchinis, made into noodles

• 2 cups enoki mushrooms

• 2 cups micro greens, arugula or radish for garnish

• 1/4 cup torn cilantro for garnish

• Lime wedges for garnish

• Sriracha sauce (optional)

Instructions

In a large Dutch oven set over medium heat, heat olive oil. Add the shallots, garlic, ginger, lemon grass and habanero pepper. Season with salt and pepper and saute until oil is fragrant, about 4 minutes.

Add the cinnamon stick and saute for 1 minute. Add the vegetable stock and lime juice and bring to a low boil. Reduce heat to a simmer and let simmer for 30 minutes. Strain the broth and return to the pot.

Add the zucchini noodles and enoki mushrooms and continue simmering for 10 minutes, or until the noodles are just tender. Season to taste.

Place some noodles and mushrooms in the bottom of a shallow bowl and ladle the broth into the bowl. Garnish with micro greens and a lime wedge. Top with a small amount of Sriracha sauce if desired.