Vegetarian Zoodle Soup

Name: Vegetarian Zoodle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving
Ingredients: 3 Tbsp. olive oil; 2 cups water; 1 cup cooked quinoa; 1 can kidney beans; 3 cloves garlic; 1/2 large red onion; 3-5 carrots; 3 stalks celery; 1 tsp. dried thyme; 1 tsp. dried rosemary; 1 tsp. oregano; 4 cups vegetable stock; 2 tsp. Sriracha; 2 large zucchini; freshly squeezed lemon juice; salt and pepper to taste

User Reviews

4.7

9 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
8
Course
Soup, Lunch, Dinner
Cuisine
Vegetarian, Vegan, gluten-free

Vegetarian Zoodle Soup

Ulric Williams

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

3 Tbsp. olive oil
2 cups water
1 cup cooked quinoa
1 can kidney beans low sodium, drained
3 cloves garlic minced- (I used out of the jar)
1/2 large red onion diced
3-5 carrots peeled and diced
3 stalks celery diced
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. oregano
4 cups vegetable stock
2 tsp. Sriracha
2 large zucchini spiralized
freshly squeezed lemon juice I used 1/2 lemon
salt and pepper to taste

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Instructions

Heat olive oil in a large stockpot over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme, rosemary, and oregano until fragrant, about 1 minute.
Meanwhile cook quinoa if you have not done so already.
Whisk in vegetable stock and 2 cups water; bring to a boil. Stir in zucchini noodles, quinoa and kidney beans; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice and Sriracha; season with salt and pepper, to taste.
Serve immediately.