The rest of the soup is pretty simple but so delicious – carrots, tomatoes, broth, canned or cooked white beans, chickpeas… and it’s flavored with generous amounts of rosemary and fresh thyme. I know what you’re thinking – “that’s one long noodle, I bet you made a mess of yourself trying to eat it.” Well I trimmed it into smaller more bite-sized pieces before adding to the soup, I just thought that the one noodle was super fun. Once I load a vegetable in and start, the whole thing is spiralized in seconds. It’s simple to use – once you get the hang of putting the attachment on, you just start the mixer and voila! We have spiralized zucchini noodles and spiralized sweet potato noodles for this no-noodle vegetable noodle soup.It’s easy to clean(!) because only two small pieces of it actually touch the vegetable. I love this new Spiralizer attachment, and here’s why: Plus, I’ll never say no to lemon-colored anything □ We loved the old one, but with all the blue in the new kitchen, now seemed like as good a time as any for a change. Sharp-eyed readers may notice that we’ve replaced our blue KitchenAid® Artisan® Stand Mixer with a shiny new lemony yellow (Majestic Yellow, to be exact) one. I might never make soup with regular noodles again. This was an especially fun soup to make because how pretty are these veggie noodles?! Usually I put pasta in my minestrone, but this time I used spiralized zucchini and sweet potato noodles that I made using the KitchenAid® Spiralizer Attachment. This blog could have been titled: Love and Lemons and Soup because I first fell in love with cooking by routinely making soup on Sundays. There’s never a day that I’m not in the mood for soup – it just makes my body and soul feel so nourished and happy. I love making it, I love eating it, I love freezing it… and I love reheating it just to enjoy eating it all over again. I always talk about how much I love soup, and now that it’s winter (in Chicago! Ack!), I’m more obsessed than ever.
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