Low Carb Beef Zoodle Soup

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  ¾ medium or 147g

• Olive oil

  Salad or cooking

  ¾ tbsp or 10g

• Ground beef

  80% lean meat / 20% fat, raw

  12 oz or 340g

• Beef broth or bouillon canned soup

  Ready-to-serve

  3 ¾ cup or 900g

• Ginger root

  Raw

  ¾ tsp or 2g

• Garlic

  Raw

  ¾ cloves, minced or 2g

• Soy sauce

  Made from soy (tamari)

  1 ½ tsp or 9g

• Sauce, hot chile, sriracha

  ¾ tsp or 4g

• Chinese Five Spice

  Morton & Bassett

  ⅛ tsp. or 0.3g

• Cinnamon

  Spices, ground

  ⅛ tsp or 0.2g

• Mushrooms

  White, raw

  ¾ cup, pieces or slices or 53g

• Cabbage

  Raw

  ¾ cup, shredded or 53g

• Sesame oil

  Salad or cooking

  ¾ tsp or 3g

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.