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

This soup is sure to warm you up on a cold day. It's packed with anti-inflammatory and gut healing goods, too!
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Ingredients

  • 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

Instructions
 

  • 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!