This simplified recipe from The Simply Real Health Cookbook is inspired by traditional pho and features anti-inflammatory spices and zucchini noodles as the base. To make it even more satiating, add seasoned fried tofu before serving.
What you need:
1 tablespoon olive oil
3 carrots, diced
1 jalapeño, seeds removed and chopped
4 cups vegetable broth
1 teaspoon ground ginger
2 teaspoons turmeric
1 teaspoon salt
1 teaspoon black pepper
3 star anise pods
2 zucchini, spiralized into noodles
1 handful chopped basil
What you do:
- In a large stockpot over medium-high heat, warm oil. Add carrots and jalapeño, and stir until lightly browned. Add broth, ginger, turmeric, salt, pepper, and star anise to pot.
- Turn heat to high and add zucchini noodles. Cook for 3 minutes until noodles are cooked through, garnish with basil, and serve.
Photo credit: Carina Skrobecki Photography
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