Vegetarian Zoodle Soup
Dairy-Free | Published Feb 16, 2016 | Updated May 25, 2019 | By Tawnie
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!
- Make a veggie wrap with roasted vegetables and low-fat cheese rolled in a whole-wheat tortilla.
- Grill colorful vegetable kabobs packed with tomatoes, green and red peppers, mushrooms and onions.
- Stock your freezer with frozen vegetables to steam or stir-fry for a quick side dish.
- 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.
- 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
- 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
- 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.
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.More about Tawnie
This was so warming on a cold night. I was surprised that it had so much flavor!
Zoodles in a soup? YES! What a great idea!
Thank you! I’m so happy I found a new way to enjoy Zoodles!! 🙂
Such a pretty soup- I love all of those colors! Pinning and tweeting now! p.s. yay for Sriracha 😉
Thank you so much!! Love adding Sriracha to my soups :):)