When it is rainy, cold and blustery outside, there is nothing more perfect to have for lunch than a steaming bowl of soup. We love soup and are constantly experimenting with ingredients.
This is our version of a Vietnamese “Pho” soup.
- Vegetable Broth
- 6 radishes
- 3 large zucchini’s
- 4 large carrots
- 1 package of fresh bean sprouts
- 1 Jalapeno pepper
- 2 boneless skinless chicken breasts
- 1 bunch of mint
Vegetable Broth Ingredients
Note: For the vegetable broth we save all the stalks from broccoli, all the shavings from carrots, the ends of all the vegetables, the peel from potatoes - frankly anything and throw it into an ice cold pot of water.
- 4 carrots cut into thirds
- 4 celery stalks cut into thirds
- 1 large yellow onion cut into quarters with the skin on
- Any leftover vegetables
- 4 bay leaves
- 12 peppercorns
Place broth ingredients into a stock pot with 10 cups of cold water and slowly bring to a simmer. Cook for 4 hours. Let cool and strain vegetables through a large seive pressing down on cooked vegetables for any liquid. Either use immediately or place in containers and freeze.
Poach the chicken breasts. Place chicken breasts in a pot with water just covering them, bring to a boil and cook for 10 minutes. Remove from liquid, allow to cool, and shred with two forks.
Spiralize three large zucchini and divide in half and place in each bowl. Slice the radishes very thin. Spiralize the carrots. Slice the jalapeno pepper very thinly and divide. Place bean sprouts in each bowl. Ladle hot broth over ingredients and let sit for a moment.
Serve with additional jalapeno peppers, salt and pepper and enjoy. Let us know if you discover any secret ingredients that make this even better!