Zucchini Noodle Soup Recipe
This Zucchini Noodle Soup is quick and easy to make, full of flavor, low in carbs, gluten free and very delicious.
Servings 4 people
Calories 116kcal
Ingredients
- 1 tbsp Olive oil
- 2 garlic cloves minced
- ¾ cup red onions, chopped
- ½ cup red bell pepper, chopped
- ¾ cup red potatoes, chopped
- 4 cups low sodium vegetable broth
- 2 cups zucchini noodle or more if you prefer
- Salt and ground black pepper
- 2 tbsp chopped fresh Italian parsley for garnishing
Instructions
- In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the garlic, red onions, red peppers and potatoes.
- Cook for about 10 minutes.
- Add broth and bring it to a boil. Add zucchini noodles, cover and simmer the zucchini for about 3 minutes.
- Add salt and pepper and cook for about 2 minutes.
- Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley.
Notes
- You can buy zucchini noodles pre-made at the fresh produce section if you do not want to spiralize your own.
- If making your own noodles, make sure to wash the zucchini well beforehand as there's no need to peel them before spiralizing.
- Avoid simmering the soup for too long as you don't want the zucchini to break down.
- To store: Store leftover soup in an airtight container in the fridge for up to 5 days.
- To reheat: Reheat the soup in the microwave or on the stovetop until hot.
Nutrition
Serving: 1/4 | Calories: 116kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Sodium: 496mg | Potassium: 501mg | Fiber: 3g | Sugar: 3g