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    Home » Recipes » Soups/Salads

    Spiralised Vegetable Noodle Soup (Low Carb)

    February 19, 2017 By Monika Last Updated February 3, 2022 25 Comments

    Jump to Recipe

    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!

    Spiralized vegetable soup in white bowl with green cloth on oven tray.

    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.

    Vegetable noodle soup ingredients on top of black surface.

    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.

    Spiralised vegetables in pot.

    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.

    Zucchini noodles in pot with broth and spoon.

    4. Remove from the heat, add the chopped herbs, adjust the seasoning and serve.

    Spiralised vegetable soup with herbs in pot.

    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.
    Spiralized vegetable soup in white bowl with green cloth on dark brown surface.

    You might also like

    • Easy Carrot Noodles Stir Fry
    • Chicken Zoodle Soup with Pasta

    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! 

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Spiralized vegetable soup in white bowl with green cloth on oven tray.

    Spiralised Vegetable Noodle Soup (Low Carb)

    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!
    5 from 2 votes
    Print Pin Rate
    Course: Lunch, Soup
    Cuisine: gluten free, vegan
    Prep Time: 8 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 18 minutes minutes
    Servings: 4 servings
    Calories: 98kcal
    Author: Monika Dabrowski

    Equipment

    • Spiralizer
    • Medium sized pot

    Ingredients

    • 2 medium potatoes peeled, spiralized
    • 1 zucchini large, or 2 small, spiralized
    • 1 carrot peeled, spiralized
    • small celery root piece the size of a medium potato, peeled, spiralized
    • 1 onion finely chopped
    • 2 tablespoons olive oil
    • 3½ cups (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). 
    • 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.

    Nutrition

    Serving: 1serving | Calories: 98kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 866mg | Potassium: 217mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3098IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 1mg

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    4638 shares

    Comments

      5 from 2 votes

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    1. Mary Gatto says

      November 14, 2024 at 11:16 pm

      5 stars
      Can you make this soup out of dehydrated spiralized vegetables.

      Reply
      • Monika says

        November 15, 2024 at 10:11 am

        I haven't tried it though I am sure it's possible. I am guessing you'd have to adjust amounts and cooking times.

        Reply
    2. Cherri Papastergion says

      September 18, 2023 at 1:31 pm

      What kind of Spyro machine, did you use? I know there's a lot of ones out there and cheap ones. But sometimes the cheap ones do not work as good as a good one.

      Reply
      • Monika says

        September 19, 2023 at 10:24 am

        I no longer have it and unfortunately can't remember the make, but it was one of those cheap ones, which is probably why it broke.

        Reply
    3. Ali says

      February 28, 2017 at 4:57 am

      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.

      Reply
      • Monika says

        February 28, 2017 at 7:44 am

        Thank you! It was a really simple idea but so much fun to make.

        Reply
      • pamela says

        August 03, 2024 at 6:47 pm

        5 stars
        it's my favorite. I make it all the time. thankyou for the recipe!!! yummy.

        Reply
        • Monika says

          August 04, 2024 at 10:32 am

          You are welcome! Thank you for letting me know:)

          Reply
    4. hijackedbytwins says

      February 27, 2017 at 8:53 pm

      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

      Reply
      • Monika says

        February 27, 2017 at 9:04 pm

        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.

        Reply
    5. Margherita Romagnoli says

      February 25, 2017 at 9:55 pm

      You were able to make a vegetable soup look nice, good job!

      Reply
      • Monika says

        February 25, 2017 at 11:23 pm

        Thank you! I tried very hard, I am glad I've succeeded:)

        Reply
    6. Jacqui Bellefontaine says

      February 24, 2017 at 6:02 pm

      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:)

      Reply
      • Monika says

        February 24, 2017 at 6:42 pm

        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:)

        Reply
    7. Julie is Hostess At Heart says

      February 24, 2017 at 1:47 pm

      This is a great way to get those veggies into our diets and an easy way to prepare them too.

      Reply
      • Monika says

        February 24, 2017 at 3:33 pm

        Thanks Julie! I am glad you think so, I love to combine easy with healthy.

        Reply
    8. Corina says

      February 23, 2017 at 9:39 pm

      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!

      Reply
      • Monika says

        February 23, 2017 at 10:47 pm

        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.

        Reply
    9. Mandy Mazliah says

      February 21, 2017 at 4:55 pm

      What a lovely idea Monika - I would love to have this for lunch tomorrow - do you deliver???? #CookBlogShare

      Reply
      • Monika says

        February 21, 2017 at 7:36 pm

        Thanks Mandy! Sorry, don't do deliveries at present but might have to consider that option if the blog doesn't work out:)

        Reply
    10. familyfriendsfoodblog says

      February 21, 2017 at 10:19 am

      That soup looks lovely! Great that it's so quick to make, too.

      Reply
      • Monika says

        February 21, 2017 at 2:54 pm

        Thank you! Yes, it's super quick to make, which is a plus with any dish:)

        Reply
    11. Balvinder says

      February 20, 2017 at 11:50 pm

      I recently followed you on Instagram and am enjoying seeing the great photos.This soup sound good with the different colored spiralized veggies.

      Reply
      • Monika says

        February 21, 2017 at 8:49 am

        Thank you for your kind words Balvinder:)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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