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Spring Vegetable Zucchini Noodle Soup
5 from 6 votes

Spring Vegetable Zucchini Noodle Soup

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!

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Note-if you need the soup to be vegan, don't use the parmesan cheese.