Zucchini Noodle (Zoodle) Soup with Mixed Vegetables

Veggie Loaded Zoodle Soup

A nourishing, vegetable-rich soup that warms the body and soothes the stomach. The combination of root vegetables, leafy greens and spices creates a flavorful broth that’s both satisfying and light. This recipe is flexible—easily adapted to the vegetables you have on hand.

Ingredients

• 1 tbsp olive oil
• 1 package mirepoix* (pre-chopped carrots, onions & celery)
• 2 cloves garlic, minced
• 1 summer squash, spiralized
• 1 zucchini, spiralized
• 1 butternut squash, spiralized
• 1 medium sweet potato, peeled and cubed
• 2 x 32 oz cartons bone broth or chicken broth (homemade or store-bought)
• 1 tsp salt (more to taste)
• 1 tsp pepper
• 1 tsp thyme
• 1 tsp turmeric
• 1 tsp oregano
• ½ package fresh spinach

Instructions

1. Heat the olive oil over medium-high heat in a large soup pot or cast-iron pot. Add the mirepoix and the minced garlic, and sauté for 2–3 minutes until the garlic becomes fragrant and the onions begin to turn translucent.
2. Add the cubed sweet potato and stir to combine; sprinkle in the thyme, turmeric, oregano, salt and pepper. Stir to coat the vegetables in the spices and oil.
3. Pour in the broth and bring the pot to a boil. Once boiling, reduce the heat to low and let the soup simmer for 20–30 minutes, until the sweet potato is tender and the flavors have melded.
4. Add the spiralized squash and zucchini (zoodles) and cook for an additional 5 minutes. These cook quickly and add a tender, noodle-like texture to the soup.
5. Add the fresh spinach last—it wilts rapidly. Stir for 1–2 minutes until the spinach is just wilted, then remove from heat and serve warm.

Notes

*I often buy pre-chopped mirepoix (carrots, onions & celery) to save time; many grocery stores sell this packaged and ready to use. Using pre-chopped vegetables is a helpful shortcut when you want dinner on the table quickly.

Tips, Variations & Serving Suggestions

This soup is highly adaptable. If you prefer it vegan, substitute vegetable broth for bone or chicken broth. Swap or add vegetables according to seasonality—kale works well instead of spinach, and roasted squash can be stirred in for a deeper flavor. If you like a thicker texture, blend a portion of the soup and then return it to the pot before adding the zoodles.

To boost protein, add cooked beans, shredded chicken or diced firm tofu near the end of cooking. For extra aromatics, finish with a squeeze of lemon juice or a drizzle of good olive oil. Serve with cornbread, a slice of crusty bread, or a simple side salad to round out the meal.

Make-Ahead, Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low-medium heat so the zoodles remain tender and the spinach doesn’t overcook. The soup can be frozen, but note that spiralized vegetables may soften more after thawing—if planning to freeze, consider adding fresh zoodles when reheating.

Nutrition