Meatless Monday: Creamy Roasted Tomato Basil Zucchini Noodle Soup with Kale Chips
Prep Time 7 minutes mins
Cook Time 25 minutes mins
Total Time 32 minutes mins
Servings 2
- For the kale chips:
- olive oil for drizzling
- 1/8 tsp of garlic powder
- sea salt grinder
- 3-4 pieces of kale
- For the soup:
- 1 zucchini Blade A
- 1 tbsp olive oil + more olive oil for drizzling
- pepper grinder to taste
- 1/4 tsp red pepper flakes or more, if you like spice
- 2 garlic cloves minced
- 6 tsp finely chopped basil
- 1/2 cup chopped red onions
- 10 campari tomatoes
- 1 cup vegetable broth low-sodium
- 2 tbsp 0% non-fat plain Greek Yogurt Chobani, preferably
- 2 slices of crusty whole grain bread optional (for dipping)
Preheat the oven to 375 degrees.
Slice your tomatoes in half and lay, cut sides up, on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.
After 10 minutes of roasting the tomatoes, prepare your kale chips. Coat a baking tray with cooking spray and lay down your pieces of kale (make sure they are completely dry!)
Drizzle the kale lightly with olive oil and massage oil into kale leaves, with your hands.
Season the kale very lightly with salt and garlic powder. Use about 1-2 cranks of the sea salt grinder.
Place the kale into the oven for 5-7 minutes, monitoring after 4 minutes to make sure they don't burn. When ready, take out and set aside.
Five minutes before the tomatoes are done roasting, place a large saucepan over medium-low heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes and cook for 1 minute.
Add in the onions and cook for about 1-2 minutes or until they soften. When done, pour into a food processor, along with the tomatoes (with any juices from the baking tray).
Pour the puree back into the large saucepan, over medium heat, and add in the vegetable broth and chopped basil. Bring soup to a boil and then let simmer for 10 minutes.
Add in the zucchini noodles and cook for 2 minutes.
Once noodles are done, stir in the Greek Yogurt and simmer for another 1 minute to let it heat in.
Pour the soup into bowls, top with kale chips, and serve with warmed bread (optional).