Leek, Mushroom and Zucchini Noodle Soup
  • 1tablespoon ghee or olive oil
  • 1 large leek, white and light-green parts only, washed and thinly sliced into half-moons (about 1 cup)
  • 4ounces shiitake mushrooms, sliced
  • 4ounces cremini mushrooms, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cloves garlic, minced
  • 2tablespoons white miso
  • 6cups low-sodium vegetable broth
  • 1 bay leaf
  • 2sprigs fresh thyme
  • 2cups thinly sliced, loosely packed lacinato or baby kale
  • 8ounces zucchini noodles (about ¾ pound zucchini, spiralized)
  • 2tablespoons fresh lemon juice
  • 2teaspoons toasted sesame oil
  • Crushed red pepper flakes, for garnish
  1. Heat ghee or oil in a 4½-quart, heavy-bottomed pot over medium-high. Add leeks, mushrooms, salt and pepper, and cook until soft and translucent. Add garlic, and cook an additional 1 minute.
  2. Mix miso with 2 tablespoons broth until smooth. Add mixture plus remaining broth, bay leaf and thyme to vegetables. Bring to a boil, reduce to a simmer and cook for 5 minutes. Sprinkle in kale, cover and steam for 3–4 minutes.
  3. Uncover, and stir in zucchini noodles; cook for 2–3 minutes. Add lemon juice and sesame oil. Taste, and adjust seasoning.
  4. Remove thyme sprigs and bay leaf. Ladle soup into bowls, and garnish with red pepper flakes.
Recipe Notes
Nutrition Facts
Leek, Mushroom and Zucchini Noodle Soup
Amount Per Serving
Calories 148 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 7mg 2%
Sodium 676mg 28%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Sugars 5g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 148 cal, 6g fat (2g mono, 2g poly, 2g sat), 7mg chol, 676mg sodium, 20g carb (3g fiber, 5g sugars), 5g protein