All you need to know was that this was deeeeeeelicious and so quick and easy to prepare. It literally took me 15 minutes to prep and 15 minutes to cook. I’m currently doing intermittent fasting where I am fasting 16 hours a day and have a 8 hour window where I eat. My dinner time is between 5-8 so with not getting home until 6 ish it’s important that I have meals that don’t take forever and have me eating late. Eating late whether fasting or not isn’t healthy.
So, I recently got the As Seen On TV Veggetti and I love it! It gives you a true arm workout but aye cooking healthy and working out muscles at the same time doesn’t seem like such a bad thing, lol. This is what I used to spiralize the veggies.
I got this recipe idea from saltandlavender.com. I twerked a few things, but wanted to give their awesome blog credit.
Here goes to the recipe…
• 1 tablespoon olive oil
• 2 tablespoons Lemongrass, stir-in paste
• 1/2 medium onion, chopped
• 1 teaspoon fresh ginger, grated
• 3-4 cloves garlic, minced
• 3.5 cups vegetable broth
• 3 heaping tablespoons Thai red curry paste
• Juice of 1/2 lime + lime wedges for serving
• 1 medium sweet potato, peeled & spiralized on medium setting
• 2 medium zucchini, spiralized on medium setting
• 1 (13.5 ounce) can full fat coconut milk
• Salt & pepper, to taste
• Handful fresh basil, torn or Fresh mint
• Fresh cilantro, chopped, to taste (optional)
1 Chop the onion. Spiralize the sweet potato and zucchini.
2 Add the olive oil to a pot on medium-high heat. Sauté the lemongrass, onion, and ginger for 5 minutes, stirring occasionally.
3 Add the garlic and cook for 30 seconds until fragrant.
4 Add the vegetable broth, curry paste, and lime juice. Stir until combined.
5 Add the spiralized sweet potato and zucchini. Cover the pot with the lid slightly ajar and cook for 5 minutes.
6 Stir in the coconut milk and cook for an additional 5 minutes. Season with salt & pepper and add the fresh basil and cilantro (if using).
7 Serve soup with an extra wedge of lime on the side. Wah-Lah! Enjoy!