If you love spiralizing you will love this quick, easy and delicious vegetable noodle soup. Nutritious, gluten free and vegan, it involves a few easy steps and only takes about 10 minutes to cook!
This spiralized vegetable noodle soup is a colourful light dish perfect to make all year round. It's a vegan alternative to the classic chicken noodle soup that's super quick and fun to make. It's also fun to eat, which can make a big difference if you have fussy children. Veggie noodles are likely to be more appealing than vegetable soup with 'bits' in it!
What also sets this soup apart from other soups is the fact that it cooks in minutes - less than 10 in fact. This is sufficient time for all the flavours to come together in a delicious broth while the vegetables remain firm (but aren't raw).
This low carb vegetable noodle soup is almost as quick to prepare as instant pot noodles, but so much healthier and tastier!
This soup is
- Quick and easy
- Nutritious and low calorie
- Gluten free and vegan
- Adaptable and versatile
Vegetable noodle soup ingredients
When it comes to spiralizing vegetables zucchini is a great choice. It makes a tasty and pretty alternative to ordinary pasta. With the added bonus of being naturally low carb and gluten free! In this recipe I decided to add a few other spiralized vegetables for extra flavour, colour and texture - carrot, potato and celery root.
How to prepare the vegetables
The only vegetable that needs chopping is the onion, which along with the oil and vegetable stock form the base of this veggie noodle soup. The remaining vegetables are all peeled and then spiralized. Prepare the vegetables just before making the soup so they do not become dry or discoloured (peeled potatoes as well as celeriac darken after a few minutes).
Step-by-step recipe instructions
1.In a medium size pot heat up 2 tablespoons of oil and cook the onions gently for about 3 minutes until softened (but not browned) stirring frequently. Add the spiralized carrot, celeriac and potato and continue cooking over a low/medium heat for 4 minutes stirring often.
2. Add the spiralized zucchini, stock and pepper to taste. Cover and bring to the boil then lower the heat and simmer for 3 minutes stirring occasionally.
4. Remove from the heat, add the chopped herbs, adjust the seasoning and serve.
Substitutions and serving ideas
This veggie noodle soup is vegan but you could serve it with a knob of butter or grated parmesan if you like. You can also replace the dill or parsley with your favourite herbs. Vegetables taste great with virtually all herbs so the choice is yours.
Make it Asian style by sauteing the onion along with ginger and garlic and serving with cilantro/thai basil and a scatter of sesame seeds.
You can use sweet potato or butternut squash instead of white potatoes.
For a more substantial meal serve it with a spoonful of cooked wheat noodles.
You can also add finely chopped spinach towards the end of cooking.
Whatever swaps you are making I recommend that you do not omit the celeriac. It adds lots of flavour and a lovely aroma to the soup.
Top tips and FAQs
- Prepare the vegetables just before making the soup (peeled potato and celeriac become darker after a few minutes).
- Add the zucchini a little later - it needs less cooking time than the other vegetables (see Instructions for details). That's why I also recommend spiralizing it separately.
- Add hot vegetable stock to shorten cooking time even further.
- Do not overcook the soup as spiralized vegetables cook very quickly. They should retain some texture.
- Other vegetables you can add: sweet potato, butternut squash, turnip, parsnip, marrow etc.
- Best eaten immediately.
- Not suitable for freezing.
You might also like
Check out also this collection of creamy vegan soups.
Keep in touch!
If you make this spiralised veggie noodle soup I'd love to know how it turned out for you. What vegetables did you use? Let me know in the comments below, thanks!
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Spiralised Vegetable Noodle Soup (Low Carb)
Equipment
- Spiralizer
- Medium size pot
Ingredients
- 2 medium potatoes peeled, spiralized
- 1 zucchini large, or 2 small, spiralized
- 1 carrot peeled, spiralized
- celery root piece the size of a medium potato, peeled, spiralized
- 1 onion finely chopped
- 2 tbsp olive oil
- 850-900 ml vegetable stock hot
- Fresh dill and/or parsley for garnish
- Pepper to taste
Instructions
- In a medium size pot heat up 2 tablespoons of oil and cook the onions gently for about 3 minutes until softened (but not browned) stirring frequently. Add the spiralized carrot, celeriac and potato and continue cooking over a low/medium heat for 4 minutes stirring often.
- Add the spiralized zucchini, stock and pepper to taste. Cover and bring to the boil then lower the heat and simmer for 3 minutes stirring occasionally.
- Remove from the heat, add the chopped herbs, adjust the seasoning and serve.
Notes
- Prepare the vegetables just before making the soup (peeled potato and celeriac become darker after a few minutes).Â
- Add the zucchini a little later - it needs less cooking time than the other vegetables (see Instructions for details). That's why I also recommend spiralizing it separately.
- Add hot vegetable stock to shorten cooking time even further.
- Do not overcook the soup as spiralized vegetables cook very quickly. They should retain some texture.
- Other vegetables you can add: sweet potato, butternut squash, turnip, parsnip, marrow etc.
- Best eaten immediately.Â
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
This is such a beautiful recipe! I've done a few things with spiralized veggies, but not nearly enough. Am definitely going to try this when we have summer veggies in season.
Thank you! It was a really simple idea but so much fun to make.
I love spiralized vegetables but have never thought of adding them to a soup but this one looks lovely. I am going to have to try this one. Thank you for sharing with #CookBlogShare x
Thank you Kirsty! There is a lot of room for creativity when it comes to spirilizing vegetables, I am just beginning to learn to use it.
You were able to make a vegetable soup look nice, good job!
Thank you! I tried very hard, I am glad I've succeeded:)
You said you were going to do a spiralised recipes. Soup what a great idea I shall have to try it now that I have my handy spiraliser:)
Thanks! I am just really getting familiar with spiralizing, but I think possibilities are endless, you can do hot, cold, raw, cooked dishes, I am going to have to do another recipe soon:)
This is a great way to get those veggies into our diets and an easy way to prepare them too.
Thanks Julie! I am glad you think so, I love to combine easy with healthy.
Such a gorgeous soup Monika! It looks so fresh with those spiralized strings of vegetables in the soup. I love my spiralizer but haven't used it for this type of soup before. Something to try soon!
Thank you Corina! I have been neglecting my spiralizer for so long, but it's so fun to use, I'll be using it more often from now on.
What a lovely idea Monika - I would love to have this for lunch tomorrow - do you deliver???? #CookBlogShare
Thanks Mandy! Sorry, don't do deliveries at present but might have to consider that option if the blog doesn't work out:)
That soup looks lovely! Great that it's so quick to make, too.
Thank you! Yes, it's super quick to make, which is a plus with any dish:)
I recently followed you on Instagram and am enjoying seeing the great photos.This soup sound good with the different colored spiralized veggies.
Thank you for your kind words Balvinder:)