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  • Happy Monday friends!!!! I made this platter for my family
    1 week ago by brownpapernutrition Happy Monday friends!!!! I made this platter for my family yesterday as a starter before a big lunch to celebrate some birthdays and it went down a treat, especially for me as Saturday I spent feeling just outright wretched with zero desire to do anything but rest - which I did and by Sunday morning I was back on top and ready to eat! Amazing that old REST chestnut isn't it? It's amazing how we sometimes resist it but how restorative is it??!?! Back to food... This platter appealed to both the kiddies and adults so if you're planning a

Zucchini Noodle Pho

Gluten, sugar, dairy free: Vegan

(serves 4)

For the broth:
2 carrots, peeled and chopped in large chunks
1 stalk lemon grass, husk removed, bruised and cut in half
2 stalks celery
3cm piece ginger, peeled and sliced
1 large brown onion, peeled and cut in half
6 star anise
½ tsp celtic salt
2L water

For the soup:
2 large zucchini, (approx 500g) spiralised to form noodles
1 cups snow peas
2 cups (400g) broccoli florets, lightly blanched and refreshed
1 cup bean sprouts
2 spring onions, white and green finely sliced
½ cup coriander leaves
½ cup mint leaves
½ cup holy basil
1 large red chili, seeded and finely sliced
1 cup lime juice, approx 2 limes, or to taste

To make the broth:

Combine all ingredients in a large stock or cast iron pot and place on a medium heat on the stove.

Bring to the boil, then reduce heat and allow to simmer 4-5 hours.

Remove the vegetables from the stock pot and eat as you wish. They are delicious with just a hint of spice from star anise and work well with other Asian flavours.

To make the soup:

Arrange snow peas, broccoli, bean sprouts, spring onions, coriander, mint and basil on a beautiful platter ready to create the pho.

Bring your broth to a simmer once again, add zucchini noodles and allow to cook approximately 3-4minutes. Remove from heat and divide between four deep bowls then add 2tbsp lime juice per person.

To serve, delicately drop in a small amount each of snow peas, broccoli, spring onion, coriander, mint, basil and chili. This can be done by the chef but is such a beautiful experience to do as a group together at the table.

Category

Mains

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