Vegan Zucchini and Carrot Soup or Pasta Sauce Made By Accident

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 Zucchini and Carrot

Hi Guys, I recently purchased a Veggetti Spiral Vegetable Slicer and couldn't wait to try it out. I intended to make zucchini veggie pasta based on the enclosed recipe book, but I screwed it up and inadvertently created something like a soup that ended up quite delicious.

Aside from that blunder, I would have never believed it until I made it for myself how zucchini can imitate spaghetti.If peeled thoroughly, I could've fooled my kids hahaha.

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On this vegan journey, my family is open to trying new dishes. It is my hope that they will transition completely but it's proving to take some time. They are trying though so in my book, that's a win. 

My daughter wants to transition but she's been a picky eater ever since she weaned off breast milk. I try to make vegan versions of her favorites like nuggets, french fries, mac & cheese, and pasta sans sauce.  Her favorite vegetables are raw carrots, cucumber, and peas. 

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It's why I really wanted to make her a veggie pasta dinner. She loves helping me in the kitchen so she prepped the carrots (and nibbled on some) while I cut up the mushrooms (for the sauce that never happened lol).

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After the carrots were done, I spiralized the zucchini into these very long noodle like ribbons. The recipe book that came with the Veggeti Spiral Vegetable Slicer, said I "could" boil the zucchini noodles. So, I submerged them into a pot of boiling vegetable broth with the carrots. 

Big. Mistake.HUGE.

I over cooked them.

I didn't have the sense to photograph the *mess* because it was trash as far as I could see. But I can't let this beat me. So I wondered what I could do with this zucchini and carrot concoction. 

Then my daughter said,"make a smoothie" and that's exactly what I did. However, I didn't have any frozen fruit to make it sweet nor did I have any ice. So instead, I seasoned the vegetables, blended in my blender, topped with zucchini skins, and viola...

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Zucchini Carrot Soup or Spaghetti Sauce makes enough for two servings.

Ingredients:

3 large zucchini, peeled (save skin for garnish)

2 large carrot sticks

3 cups vegetable broth

Sea salt and pepper Method:

  1. Peel and cut up your vegetables. 
  2. Boil them in the vegetable broth.
  3. Blend in a blender.
  4. Season to taste with salt and pepper.
  5. Add zucchini skin if you want.

I thought it taste pretty good for an accident. My husband liked it too. 

Then I had an idea.

I mixed the soup with the regular pasta and served it to my tiny humans. I told them it was a vegetable spaghetti sauce and they liked it. Double win.

By the way, I ended up sautéing the mushrooms and eating them on the side. 

If your heads not spinning, then I hope you were entertained by this story turned recipe. I would love to read about your kitchen fails and rescued dishes. Please share them with me in the comments.