Healthy Spiralizer Recipes

If you enjoyed our post on 12 Top Tips for Spiralizers here, then this is perfect for you. We’re bringing you two great healthy spiralizer recipes from author Carolyn Humphries, including the most delicious noodle minestrone soup and also top tips on how to spiralize an avocado.

Noodle Minestrone Soup

Serves 6

 

Ingredients

½ small celeriac, about 250g, peeled and trimmed flat both ends

1 tbsp lemon juice

1 carrot, about 100g, peeled and halved widthways

1 green pepper, stalk snipped off, leaving pepper intact

1 onion, peeled

2 tbsp olive oil

1 garlic clove, crushed

400g can chopped tomatoes

60g frozen peas

1.2 litres vegetable or chicken stock

1 tbsp tomato purée

½ tsp Italian mixed herbs

60g macaroni with added fibre

salt and freshly ground black pepper

To serve freshly grated Parmesan cheese

 

1. Spiralize the celeriac on the 3mm noodle blade. Snip into fingerlength pieces with scissors, a handful at a time, then place in a bowl of water with the lemon juice added. Spiralize the carrot on the same blade and, again, snip into pieces. Set aside.

 

2. Spiralize the pepper on the wide curls blade, then rinse the pepper and discard any core or seeds. If your pepper is not really crisp, simply cut it into thin strips instead (see page 8 for more tips on spiralizing peppers). Cut into finger-length pieces.

 

3. Spiralize the onion on the wide curls blade.

 

4 . Heat the oil in a large saucepan. Add the pepper and onion and fry, stirring, for 3 minutes until softening but not browning.

 

5. Add the remaining ingredients, including the drained celeriac. Bring to the boil, reduce the heat and simmer for 15 minutes.

 

6. Ladle the soup into warm bowls and sprinkle with grated Parmesan before serving.

 

 

Spicy Avocodo Noodles with Pancetta and Tomatoes

This only works with slightly under-ripe avocados. The trick is to choose ones that are firmer than you would normally eat but have just a very slight ‘give’ when squeezed. If they are completely rock hard, the flesh will be bitter, but if they are too ripe they won’t spiralize. You can top each bowl with a shelled soft-boiled egg, then split each one so the yolk oozes out.

Serves 3– 4

 

Ingredients

3 tbsp olive oil 12 thin slices of pancetta, snipped into small pieces

1 bunch of spring onions, chopped

16 baby plum tomatoes, quartered

1 tbsp chopped fresh thyme leaves

½ tsp dried chilli flakes

salt and freshly ground black pepper

3 large fairly firm but not hard avocados (with just a very little ‘give’)

6 tbsp crème fraîche

a little lemon juice

To serve toasted wholemeal pitta breads or rolled-up wholemeal or seeded flour tortillas

 

1. Heat the oil in a large saucepan and sauté the pancetta and spring onions for 2–3 minutes until the bacon is golden and the onions are softening. Add the tomatoes, thyme and chilli flakes, and season with salt and pepper. Cover with a lid and leave to stand while you prepare the avocados.

 

2. Peel one avocado at a time. Spiralize on the 5mm noodle blade, stopping as you reach the stone. Reposition the avocado the other way up and spiralize again, then on either side until most of the flesh is spiralized, leaving the stone intact. Cut off and chop any flesh still attached to the stone.

 

3. Reheat the pan of pancetta and tomatoes, add the crème fraîche and stir gently until hot, without allowing the mixture to boil. Add the avocado (including any chopped pieces) and toss very gently to mix in and heat through. Taste and add a little lemon juice or more salt and pepper if necessary.

 

4. Pile in warm bowls and serve straight away with some wholemeal toasted pitta breads or rolled-up wholemeal or seeded flour tortillas.