Go Back
–+ servings
Print

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!
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 130kcal
Author Mary Smith

Ingredients

  • 1 tbsp olive oil
  • 1 package mirepoix*
  • 2 cloves garlic, minced
  • 1 summer squash, spiralized
  • 1 zuchinni, spiralized
  • 1 butternut squash, spiralized
  • 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
  • ½ 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!

Notes

* I buy the pre-chopped carrots, onions, and celery from Trader Joe's to save time- most grocery stores sell this.

Nutrition

Calories: 130kcal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 436mg | Potassium: 893mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21005IU | Vitamin C: 46mg | Calcium: 116mg | Iron: 2mg