If it’s cold and gloomy and you just can’t bear the thought of being outside, well, we don’t blame you. Here’s a heart-warming pho recipe that you can make and enjoy from the comfort of your own home. Our vegan twist on the Vietnamese classic is full of plant-based goodness.
Instead of the standard beef or chicken that usually appears in pho, we’re using chopped butternut squash. Creamy and sweet, butternut squash is high in antioxidants, which help protect your body from free-radical damage. The squash is also rich in beta-carotene, which reduces inflammation, and vitamin C, an immune system booster.
And while traditional pho uses white rice noodles, we’re making ours with brown rice noodles to boost our whole-grain intake. Diets rich in whole grains can help reduce the risk of heart disease, obesity and Type 2 diabetes.
Finally, we’re tossing freshly chopped ginger into the broth. Ginger can help stimulate circulation and provide warming effects — especially welcoming during the chilly winter months.
Once you’ve cooked and ladled the noodle soup into bowls, be sure to dress it up with basil, bean sprouts and a squeeze of lime.
One serving includes 293 calories; 5.19 grams total fat; 4.87 grams protein; and 51.85 grams total carbs.
For the Full Recipe: Healthy Vegan Butternut Squash Pho