Vegetarian Zoodle Soup

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

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Vegetarian Zoodle Soup

5 from 2 reviews

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Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 8

Author: Tawnie Graham of Kroll's Korner

1x2x3x

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

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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.

Notes

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

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Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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