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Turmeric Miso Zucchini Spirals Soup

Serves: 2-4
25 MIN
Prep Time: 5 minutes
Cook Time: 20 minutes


1 pkg. (340 g) Green Giant* frozen Veggie Spirals Zucchini

2 cups (500 mL) Green Giant* frozen Valley Selections* Essentials Asian Mixed Vegetables

2 baby bok choy, sliced into quarters

1 cup (250 mL) soft tofu, cubed

6 cups (1.4 L) water

½ cup (125 mL) carrots, peeled and sliced

2 tbsp. (30mL) fresh ginger, sliced

2 tbsp. (30 mL) fresh turmeric, sliced

1 clove garlic, sliced

1 tbsp. (15 mL) fish sauce

1 tbsp. (15 mL) low sodium soy sauce

2 tbsp. (30 mL) lime juice

1 tbsp. (15 mL) lemon juice

2 tbsp. (30 mL) low sodium miso paste

Cilantro or mint for garnish

Hot sauce, optional


Place sliced ginger and turmeric into a small piece of cheese cloth and tie bag off.

In a large sauce pot add water, carrots, ginger, turmeric, garlic, fish sauce, soy sauce, lime juice, and lemon juice. Bring to a gentle boil and cook for 10 minutes.

Stir in miso paste, bok choy, tofu, and Asian mixed vegetables, cook for 5 minutes. Finally, add in zucchini spirals, cook for another 5 minutes.

Serve in large bowls. Garnish with cilantro or mint leaves. Serve with hot sauce.