Veggie-Loaded Zoodle Soup
With fall right around the corner, I am getting into soup and warm/cozy meal mode. This soup is a comforting meat-free meal that is packed with anti-inflammatory and gut healing properties. Super easy to make and you’ll have leftovers to last a few days, too!
I served it with Bob’s Red Mill Gluten Free Cornbread which is NOT paleo, but a treat I like to enjoy every now and then. It tastes as close to the real thing as you can get!
Veggie Loaded Zoodle Soup
- 1 tbsp olive oil
- 1 package mirepoix (I buy the pre-chopped carrots, onions, and celery from Trader Joe's to save time- most grocery stores sell this)
- 2 cloves garlic, minced
- 1 summer squash, spiralized
- 1 zuchinni, spiralized
- 1 butternut squash, spiralized (I bought a combo pack of all 3 squashes pre-spiralized to save time - feel free to use just one instead of all 3)
- 1 medium sweet potato, peeled and cubed
- 2 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 tumeric
- 1 tsp oregano
- 1/2 package fresh spinach
- Heat olive oil over medium high heat in a cast iron soup pot or large pot. Add mirepoix and garlic and saute for 2-3 minutes until garlic is fragrant and onions start to become translucent.
- Add cubed sweet potato and stir to combine. Add herbs and salt and pepper.
- Add broth and bring to a boil. Once boiling, set heat to low and let the soup simmer for 20-30 minutes.
- Add zoodles, cook for an additional 5 minutes.
- Add spinach last (it wilts very fast and you don't want it to overcook). Stir for 1-2 minutes. Enjoy!