Seriously y’all, I think I’m in love. My husband and I have been eating this amazing recipe for dinner this week and can’t get enough of it. I found the original recipe here but I’ve already thought of several variations on it that I will share. Technically this is served as a (zucchini) pasta with sauce but I think it could happily be eaten as a hearty soup these winter months. Just switch out the zucchini noodles with a large variety of chopped vegetables (I really want to add asparagus) and enjoy as a soup! I added a grilled chicken breast to this to round it out. Leave out the chicken breast to keep it vegetarian. Any which way it’s gluten free but not dairy free. The possibilities are endless!
10 ounces of jarred of fire roasted red peppers, drained and sliced into quarters lengthwise
1/4 c. olive oil
2 oz. plain, soft goat cheese
2 cloves of garlic, peeled
4-5 fresh basil leaves
2 medium zucchinis, spiralized with a Vegetti (or sliced into very thin strips)
1 c. fresh kale, chopped
1 cooked chicken breast, sliced.
2 tbsp. coconut oil
Add all ingredients except zucchini, kale, chicken and coconut oil to a vitamix or high powered blender. Blend well.
Melt the coconut oil in a saucepan. Add kale, spiralized zucchini and a bit of salt to taste. Saute together. Add in chicken and sauce and heat thoroughly. Enjoy the deliciousness. Did I mention how much I love this recipe?
**if making soup use chunked zucchini and any other vegetables you like.