Spring Vegetable Zucchini Noodle Soup
User Reviews
5
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Course
Main Course, Soup
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Cuisine
Vegetarian, Vegan, gluten-free
Spring Vegetable Zucchini Noodle Soup
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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 yellow onion diced, small
- 3 cloves garlic minced
- 10 asparagus trimmed and halved, spears
- 4 vegetable broth 15-ounce cans
- 1 1/2 cups peas frozen
- lemon juice of 2
- 1 cup spinach freshly chopped
- 1/4 cup basil freshly chopped
- 2 zucchini spiralized, medium
- salt to taste
- black pepper to taste
- Parmesan Cheese for serving, if desired, freshly grated
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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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