Go Back
–+ servings
Print

Vegetarian Zoodle Soup

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Author Tawnie Graham of Kroll's Korner

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

  • 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.