Ingredients
3 medium or 2 large zucchini, spiraled
1/2 cup snap peas
6 cups greens (kale, mustard, dandelion or a combination)
1 teaspoon fish sauce
6 cups vegetable stock
3 teaspoons olive oil, divided
1 teaspoon pink peppercorns, coarsely ground
1 teaspoons black peppercorns, coarsely ground
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dry mustard
2 teaspoons minced ginger
4 cloves garlic, minced
1 pound ground pork
Step by step
Preheat oven to 350°F.
Combine pork, garlic, ginger, mustard, coriander, cumin and peppercorns in large bowl. Heat 2 teaspoons olive oil in large saucepan over medium heat. Add pork mixture; cook about 10 minutes or until pork is no longer pink, stirring to break up meat.
Add broth and fish sauce. Bring to a simmer over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Add greens and peas; cook about 4 minutes or until greens are wilted.
Attach Spiralizer Attachment to your KitchenAid® Stand Mixer. Center one zucchini half on fruit and vegetable skewer; attach to Spiralizer. Attach medium spiralizing blade and position at end of zucchini. Place medium bowl below blade to catch zucchini. Turn stand mixer to speed 6 and process until blade reaches end of zucchini. Repeat with remaining zucchini.
Toss zucchini with remaining teaspoon olive oil. Spread zucchini in 9 x13-inch baking pan. Bake 7 to 10 minutes or until zucchini is tender.
Divide zucchini among 4 serving bowls; top with soup.