Leek, Mushroom and Zucchini Noodle Soup

Leek Mushroom and Zucchini Noodle Soup

This broth-based vegetable soup provides delicious hydration—important for mental clarity. Bright lemon flavor sparkles, and spiralized zucchini replaces carb-heavy pasta for additional pick-me-up nutrients. You can make the basic soup ahead of time then add the zucchini noodles just before serving.


• 1 tablespoon ghee or olive oil
• 1 large leek, white and light-green parts only, washed and thinly sliced into half-moons (about 1 cup)
• 4 ounces shiitake mushrooms, sliced
• 4 ounces cremini mushrooms, sliced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 3 cloves garlic, minced
• 2 tablespoons white miso
• 6 cups low-sodium vegetable broth
• 1 bay leaf
• 2 sprigs fresh thyme
• 2 cups thinly sliced, loosely packed lacinato or baby kale
• 8 ounces zucchini noodles (about ¾ pound zucchini, spiralized)
• 2 tablespoons fresh lemon juice
• 2 teaspoons toasted sesame oil
• Crushed red pepper flakes, for garnish


1. Heat ghee or oil in a 4½-quart, heavy-bottomed pot over medium-high. Add leeks, mushrooms, salt and pepper, and cook until soft and translucent. Add garlic, and cook an additional 1 minute.
2. Mix miso with 2 tablespoons broth until smooth. Add mixture plus remaining broth, bay leaf and thyme to vegetables. Bring to a boil, reduce to a simmer and cook for 5 minutes. Sprinkle in kale, cover and steam for 3–4 minutes.
3. Uncover, and stir in zucchini noodles; cook for 2–3 minutes. Add lemon juice and sesame oil. Taste, and adjust seasoning.