Name: Zucchini Noodle Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 garlic cloves, minced; ¾ cup red onions, chopped; ½ cup red bell pepper, chopped; ¾ cup red potatoes, chopped; 2 cups zucchini noodles (or more if preferred); 1 tbsp olive oil; 4 cups low sodium vegetable broth; Salt and ground black pepper, to taste; 2 tbsp chopped fresh Italian parsley for garnishing

Description

A light and healthy zucchini noodle soup featuring a medley of vegetables simmered in low sodium vegetable broth, enhanced with fresh garlic and Italian parsley. This quick, comforting soup is perfect for a nutritious meal that’s easy to prepare and packed with flavor.

Ingredients

Scale

Vegetables

2 garlic cloves, minced
¾ cup red onions, chopped
½ cup red bell pepper, chopped
¾ cup red potatoes, chopped
2 cups zucchini noodles (or more if preferred)

Liquids & Oils

1 tbsp olive oil
4 cups low sodium vegetable broth

Seasonings & Garnish

Salt and ground black pepper, to taste
2 tbsp chopped fresh Italian parsley for garnishing

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Instructions

Heat oil and sauté aromatics: In a large pot over high heat, add olive oil. When the oil is hot, reduce heat to medium and add the minced garlic, chopped red onions, red bell peppers, and red potatoes. Cook for about 10 minutes, stirring occasionally, until the vegetables soften.
Add broth and bring to a boil: Pour in the low sodium vegetable broth and bring the mixture to a boil over high heat.
Cook zucchini noodles: Add the zucchini noodles to the boiling broth, cover the pot, and simmer for about 3 minutes, allowing the noodles to soften without breaking down.
Season the soup: Add salt and ground black pepper to taste, then continue cooking uncovered for another 2 minutes to blend the flavors.
Final tasting and garnish: Taste the soup and adjust seasonings if needed. Serve hot, garnished with freshly chopped Italian parsley.

Notes

You can buy zucchini noodles pre-made in the fresh produce section if you prefer not to spiralize your own zucchini.
If making your own zucchini noodles, wash the zucchini thoroughly as peeling is unnecessary before spiralizing.
Avoid simmering the soup for too long to prevent the zucchini noodles from breaking down and becoming mushy.
To store leftovers, keep the soup in an airtight container in the refrigerator for up to 5 days.
To reheat, warm the soup gently in the microwave or on the stovetop until hot.