Vegetarian Zoodle Soup

By: Krolls Korner

5 Comments

Updated: 10/14/2023

I am always trying to find more creative ways to include vegetables in my diet. Dipping cucumbers in hummus gets old pretty fast! Soup is a perfect way to get a serving or 2 of vegetables in our diets, especially with this all veggie soup. I wanted to share some tips on ways to include more veggies in your diet other than this soup recipe. Eatright.org is where I am pulling some of these tips from!

1. Make a veggie wrap with roasted vegetables and low-fat cheese rolled in a whole-wheat tortilla.
2. Grill colorful vegetable kabobs packed with tomatoes, green and red peppers, mushrooms and onions. 
3. Stock your freezer with frozen vegetables to steam or stir-fry for a quick side dish.
4. Stuff an omelet with vegetables. Turn any omelet into a hearty meal with broccoli, squash, carrots, peppers, tomatoes or onions with low-fat sharp cheddar cheese.
5. Keep cut vegetables handy for mid-afternoon snacks, side dishes, lunch box additions or a quick nibble while waiting for dinner

[Tweet “Vegetarian Zoodle Soup, easy and delicious way to get your veggies in for the day! | Krollskorner.com”]

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4.67 from 3 reviews

Vegetarian Zoodle Soup

Prep: 30 minutes mins

Cook: 30 minutes mins

Total: 1 hour hr

Servings: 8

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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

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll's Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll's Korner