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!
Servings 4 servings
Calories 98kcal
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).
- 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