Low Carb Beef Zoodle Soup

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Beef broth or bouillon canned soup

  Ready-to-serve

  5 cup or 1.2kg

• Ginger root

  Raw

  1 tsp or 2g

• Garlic

  Raw

  1 cloves, minced or 3g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Chinese Five Spice

  Morton & Bassett

  ⅛ tsp. or 0.3g

• Cinnamon

  Spices, ground

  ⅛ tsp or 0.3g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Cabbage

  Raw

  1 cup, shredded or 70g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

Directions

1. Prepare the zoodles by spiralizing the zucchini or slicing into thin strips.
2. Heat olive oil in a skillet over medium heat, add ground beef, and cook until browned and cooked through.
3. In a medium saucepan, simmer the beef broth with ginger, garlic, sriracha, Chinese Five Spice, and a pinch of cinnamon over medium heat for 10 minutes.
4. Add the sliced mushrooms and shredded cabbage, cooking until just tender, about 5 minutes.
5. Stir in the sliced zucchini and cooked ground beef. Cook until the zucchini is tender.
6. Serve drizzled with sesame oil.