Spicy Greens and Zucchini Noodle Soup

Spicy Greens and Zucchini Noodle Soup

Spicy Greens and Zucchini Noodle Soup

Makes 4 servings

INGREDIENTS

1 pound ground pork
4 cloves garlic, minced
2 teaspoons minced ginger
1/2 teaspoon dry mustard
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoons black peppercorns, coarsely ground
1 teaspoon pink peppercorns, coarsely ground
3 teaspoons olive oil, divided
6 cups vegetable stock
1 teaspoon fish sauce
6 cups greens (kale, mustard, dandelion or a combination)
1/2 cup snap peas
3 medium or 2 large zucchini, spiraled

DIRECTIONS

Preheat oven to 350°F.

Combine pork, garlic, ginger, mustard, coriander, cumin and peppercorns in large bowl. Heat 2 teaspoons olive oil in large saucepan over medium heat. Add pork mixture; cook about 10 minutes or until pork is no longer pink, stirring to break up meat.

Add broth and fish sauce. Bring to a simmer over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Add greens and peas; cook about 4 minutes or until greens are wilted.

Attach Spiralizer Attachment to your KitchenAid® Stand Mixer. Center one zucchini half on fruit and vegetable skewer; attach to Spiralizer. Attach medium spiralizing blade and position at end of zucchini. Place medium bowl below blade to catch zucchini. Turn stand mixer to speed 6 and process until blade reaches end of zucchini. Repeat with remaining zucchini.

Toss zucchini with remaining teaspoon olive oil. Spread zucchini in 9 x13-inch baking pan. Bake 7 to 10 minutes or until zucchini is tender.

Divide zucchini among 4 serving bowls; top with soup.

Spicy Greens and Zucchini Noodle Soup Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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