Dairy-Free

Vegetarian Zoodle Soup

Vegetarian Zoodle Soup, easy way to get your veggies in for the day! | Krollskorner.com
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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

Vegetarian Zoodle Soup, easy way to get your veggies in for the day! | Krollskorner.com

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Vegetarian Zoodle Soup

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8
Author: Kroll's Korner
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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

Instructions

  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.

Recipe Notes

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

I’d love to see what you made!!

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