Vegetarian Zoodle Soup
User Reviews
4.7
6 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8
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Cuisine
Vegetarian, Vegan, gluten-free
Vegetarian Zoodle Soup
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 3 Tbsp. olive oil
- 2 cups water
- 1 cup quinoa cooked
- 1 Kidney Beans low sodium, drained, can
- 3 cloves garlic minced- (I used out of the jar)
- 1/2 red onion diced, large
- 3-5 carrot peeled and diced
- 3 celery diced, stalks
- 1 tsp. thyme dried
- 1 tsp. rosemary dried
- 1 tsp. oregano
- 4 cups vegetable stock
- 2 tsp. sriracha
- 2 zucchini spiralized, large
- lemon juice I used 1/2 lemon, freshly squeezed
- salt to taste
- black pepper to taste
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.
Notes
- I used the spiralizer attachment with my Kitchen Aid for the zucchini.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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