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

How To Make Spiralized Vegetable Soup

In this post I will show you How To Make Spiralized Vegetable Soup - nutritious, gluten free and vegan, it takes only about 10 minutes to cook!
Course Lunch, Soup
Cuisine International
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings 3 -4 servings
Author Monika Dabrowski


  • 2 medium potatoes
  • 1 large courgette zucchini
  • 1 large carrot
  • Celery root piece the size of a medium potato
  • 1 onion finely chopped
  • 3 tablespoons olive oil
  • 1 litre hot water
  • 1 heaped teaspoon salt and plenty of pepper
  • 1/2 teaspoon each sweet and smoked paprika
  • Fresh dill and/or parsley for garnish


  • Peel and spiralize the carrot and celery root and place in a bowl. Spiralize the courgette. Peel and spiralize the potatoes, rinse in cold water and drain well (use paper towel to remove excess moisture if necessary). Place all in a bowl and set aside.
  • In a large pot heat up the oil, lower the heat and fry the onion for about 3 minutes stirring often. Add the salt, pepper and paprika and stir.
  • Add the spiralized vegetables and continue cooking for 3 more minutes, stirring all the time.
  • Pour in the hot water, cover and bring to a boil, then lower the heat and simmer for about 4-5 minutes. Remove from the heat. Add the herbs, adjust the seasoning and serve (serving suggestions include a knob of butter or a bit of grated parmesan)


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg