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4.7 from 9 votes

Vegetarian Zoodle Soup

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile cook quinoa if you have not done so already.
  3. 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.
  4. Serve immediately.

Notes

  • I used the spiralizer attachment with my Kitchen Aid for the zucchini.