This sinfully delicious and warming soup is brought to you by AnarchistKitchen. This recipe uses fresh ginger and a splash of real lime juice. Amazing zing to delight your taste buds! There are no exact measurements on this meal but sure you can work your way through this recipe none the less and make it to your exact liking based on taste. Enjoy.
- 1 spaghetti squash (halved and deseeded)
- 1 carrot
- 4 mushrooms
- Handful of arugula
- Green onion (chopped)
- ½ “ Fresh ginger (grated finely, adjust amount to taste)
- 1-2 tbs Soy sauce
- 1-2 tbs Siracha
- ½ Fresh lime
- Salt to taste
- 1-2 tbs Agave syrup
- 1 tbs sesame seed oil
- 1-2 cups filtered water
Step 1: Cook spaghetti squash
Start by cutting your squash in half and take out seeds. Place face down in baking dish with some water for 40-60 minutes at 400 C
Step 2: Prepare ingredients
Chop and slice a carrot, 3 or 4 mushrooms, handful of arugula, some green onion and fresh ginger.
Step 3: Sautee Mushrooms, Carrots and Ginger
In a skillet, add about 1 tbs sesame seed oil and a bit of soy sauce. Sautee half the mushrooms with the carrots and half the grated ginger. When carrots look soft take everything out of the skillet and set on a plate.
Step 4: Sautee Greens
In the same skillet, add the greens and sautee them. They will wilt quickly. Once done add them to the cooked veggie plate.
Step 5: Start the broth
Put 1-2 cups water in skillet and bring to boil with the rest of mushrooms and ginger.
Step 6: Adding flavor to the Broth
Add 1-2 tbs soy sauce and 1-2 tbs siracha and ½ a lime. Adding salt is optional at this time.
Step 7: Sweetness to the heat
Adding some sweetener will make all the difference to your broth. Start by adding 1-2 tbs agave syrup and adjust to taste. Ensure you have a nice balance of flavors.
Step 8: Serving your meal
Take spaghetti squash from oven and use fork to remove insides in strands. Place squash strands in a bowl, add broth, and place veggies on top and garnish with onion greens. Enjoy!
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