Spring Vegetable Zucchini Noodle Soup

Name: Spring Vegetable Zucchini Noodle Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 tablespoon olive oil; 1 small yellow onion; 3 cloves garlic; 10 spears of asparagus; 4 15 oz cans vegetable broth; 1 1/2 cups frozen peas; Juice of 2 lemons; 1 cup freshly chopped spinach; 1/4 cup Freshly chopped basil; 2 medium zucchini; salt and black pepper; freshly grated Parmesan cheese

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Course
Main Course, Soup
Cuisine
Vegetarian, Vegan, gluten-free

Spring Vegetable Zucchini Noodle Soup

Iris Warren

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This fresh and simple vegetable soup is made with zucchini noodles and all of your favorite spring veggies! It is great for lunch or dinner!

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Ingredients

1 tablespoon olive oil
1 small yellow onion diced
3 cloves garlic minced
10 spears of asparagus trimmed and halved
4 15 oz cans vegetable broth
1 1/2 cups frozen peas
Juice of 2 lemons
1 cup freshly chopped spinach
1/4 cup Freshly chopped basil
2 medium zucchini spiralized
salt and black pepper to taste
freshly grated Parmesan cheese for serving, if desired

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Instructions

In a large saucepan or pot, heat the olive oil over medium heat. Add the onion, garlic, and asparagus. Cook, stirring, for 3 to 5 minutes, or until the onion is translucent and the asparagus is tender.
Add the broth, peas, lemon juice, spinach, and basil. Simmer for 5 minutes. Stir in the zucchini noodles and cook an additional 2 minutes so the zucchini noodles can soften. Season with salt and black pepper, to taste. Serve immediately and garnish with parmesan cheese, if desired.
Note-if you need the soup to be vegan, don't use the parmesan cheese.