There’s nothing worse than trying to plan your next meal when you’re still stuffed full from the previous one.
We’d both overindulged at lunch – Mrs. Paleovirtus on Schnitzel, myself on delicious Corned Beef Hash leftovers.
She was in the mood for something light – some smoked salmon, a few prawns, an avocado.
I wasn’t even sure I could manage that. Even well into the afternoon, I still felt so bloated that I had my post-lunch pre-dinner pot of Oolong without Sharon fruit on the side.
Soup. Soup would work. Yes, soup. Warming, nourishing, tasty, non-gut busting soup.
I had most of the ingredients already in – all I would have to buy would be a zucchini to make zoodles with, a bit of spinach, and a few herbs.
Combined with a nice pot of mint tea, not only did this soup banish the hunger demons, but also calmed the raging beast that was my poor, stressed, overworked digestive system.
in happier times with less intestinal turmoil, it would make a great starter.
Zoodle Soup With Spinach and Herbs
- 1 zucchini / courgette / squash
- 3 spring onions (scallions), thinly sliced
- 2 bird’s eye chillies, thinly sliced
- 5 cloves of garlic, thinly sliced
- a 2 inch piece of ginger, peeled and thinly sliced
- 1 stick of celery, thinly sliced
- 1 tsp 5 spice powder
- 2 tbsp Tianjin preserved vegetable
- 3 tbsp Sichuan peppercorns, lightly crushed
- 2 tbsp fish sauce
- 2 tbsp Saké
- 65g baby spinach
- a bunch of coriander (cilantro), roughly chopped
- a bunch of fresh chives, finely chopped
- sesame seed oil
- Place 3 litres of cold water in a large saucepan. Add the 5 spice powder, ginger, garlic, spring onions, chillies, fish sauce, Saké, Tianjin preserved vegetable, celery, and the Sichuan peppercorns. Stir well. Bring up to a boil, then drop down to a low simmer. Continue to simmer, covered, for about 30 minutes or so.
- Top, tail, and peel the zucchini / courgette / squash. Using a spiralizer, create the zoodles from the zucchini. As always, I use my trusty Westmark Spiromat.
- Place the zoodles, spinach, coriander (cilantro), and chives in the pan. Simmer on low heat for 2 minutes.
- Remove the pan from the heat. Ladle out the soup into bowls. Garnish with a drizzle of sesame seed oil. Serve.
- Depending on your own personal Paleo preferences, you may not want to use the Saké. If you don’t, simply omit it.
- To make the dish truly Paleo, get hold of fish sauce that contains fish, water, and salt. You’re probably best looking in an Asian store for genuine Thai fish sauce, although if you’re in Britain Tesco’s own fish sauce fits the bill. I currently use Thanh Ha Phu Quoc.
- If you can’t get hold of Tianjin preserved vegetable, then use sauerkraut, which is of course another type of fermented cabbage. If you do go down the sauerkraut route, I’d up the amount to something like 1 dl.