Vegetable Zucchini Noodle Soup

Vegetable Zucchini Noodle Soup has been a frequent addition to the meal rotation at our house because of the zucchini plant in my garden.

 

About Zucchini

Zucchini, which is also called courgette, is a summer squash in the plant family which includes spaghetti squash, melons, and cucumbers. Although we think of zucchini as a vegetable, technically it is a fruit.

Zucchini most commonly has smooth, shiny, dark green skin, which is edible, but there are also dark and light green striped, and yellow varieties.

The fruit has a delicate flavour and is a versatile ingredient because it works so well with other vegetables, like in this Zucchini Tomato Bake, or Roasted Vegetable Lasagna.

Vegetable Zucchini Noodle Soup in Pot with two bowls ready for serving

 

Growing Zucchini

If you have ever grown zucchini, or know someone who does, then you know just how prolific the plants can be. Even limiting ourselves to only one plant this year, we have to come up with ways to use the zucchini. And still, we give away lots of them.

Zucchini can grow to monstrous sizes, seemingly overnight. You need to stay on top of harvesting the plant because the best tasting zucchini are smaller to medium-sized. Also, the smaller ones, around 8 inches in length, are tastier, and much easier to deal with.

If, however, you do end up with a monster zucchini, those are the ones that are perfect for zucchini bread, muffins, or other baked goods.

One White and One Black Bowl with Vegetable Zucchini Noodle Soup

Summer Squash vs Winter Squash

Zucchini is a summer squash, which has soft and tender skin, rather than the thick and rigid outer shell of winter squash. Summer squash has tender, more juicy flesh. This means they cook fairly quickly, so they are great for stir-frying and sauteing. Some other examples of summer squash include patty pan, and crookneck.

On the other hand, winter squash has firmer, hardier flesh and needs a much longer cooking time. They’re ideal for roasting, stews, and curries. Examples of winter squash are butternut, acorn, pumpkins, and kabocha.

Check out this Ultimate Squash Guide for more info about all the varieties of squash and their best uses.

Vegetable Zucchini Noodle Soup in 2 Bowls

 

Zucchini Nutrition

Zucchini is surprisingly high in nutrients, including Vitamin A, Vitamin C, Potassium, Magnesium, and Manganese. These squash are also high in fibre, low in calories and loaded with antioxidants, especially carotenoids.

Vegetable Zoodle Soup in a bowl

 

 

Zoodles in Your Vegetable Soup

To make zucchini noodles, or “zoodles”, you will need a spiralizer. You can find spiralizers in many sizes and price ranges. Mine is just a handheld plastic one, which does the trick and it wasn’t expensive.  Zoodles are a fun way to make a veggie “noodle” soup without gluten or carbs.

However, you don’t need a spiralizer to make this soup. You can shave the zucchini into ribbons with a veggie peeler, julienne, or just chop it up.  It will, of course, taste the same, however, you cut it.

Using zoodles means that this vegetable zucchini noodle soup is gluten-free. Some other favourite gluten-free soups include  Sweet Potato Soup with Black Beans & Corn, Jamaican Pumpkin Soup, or Roasted Tomato Basil Soup

How to Make Vegetable Zucchini Noodle Soup

Print Recipe
5 from 7 votes

Vegetable Zucchini Noodle Soup

Spiralized Zucchini Noodles, Chickpeas, Tomato and Carrots are a delicious and simple soup combo that's so easy to make.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American, Canadian
Keyword: chickpeas, courgette, fall desserts, summer squash, vegetables,, zucchini
Servings: 8
Calories: 111kcal
Author: Colleen

Ingredients

  • 1 tbsp olive oil
  • 1 onion small, diced
  • 3 carrots chopped
  • 2 stalks celery chopped
  • 2 garlic cloves minced
  • 6 cups no sodium vegetable stock
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 28 oz can diced tomatoes with juice
  • 14 oz can chickpeas drained
  • 2 zucchini, medium 8", spiralized

Instructions

  • Over medium, heat the oil in a large pot or dutch oven
  • Add onion, carrots, and celery and garlic. Cook stirring, until onion is transparent, about 10 minutes
  • Add vegetable broth, and bay leaf
  • With kitchen string, tie together the sprigs of thyme and rosemary into a bundle, and add the bundle to the pot
  • Bring back to a boil and add the tomatoes and chickpeas.
  • Simmer 15 minutes, or until carrots are soft
  • Add spiralized zucchini, and cook 5 more minutes
  • Remove & discard bundled herbs, and bay leaf, & add salt & pepper to taste.
  • Serve hot

Notes

I used a no sodium vegetable stock, but you can reduce sodium even further by using reduced or no sodium diced tomatoes.
If you aren't spiralizing your zucchini, the cooking time may be longer. Cook until just tender.
This soup freezes well in whatever portions you like. Just pack into airtight containers and freeze for up to 3 months.

Nutrition

Calories: 111kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 308mg | Potassium: 505mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4487IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 2mg

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26 thoughts on “Vegetable Zucchini Noodle Soup

  1. I love to cozy up to a good soup when temperatures fall! I don’t believe I’ve ever had zucchini in soup before so this one is definitely a must try. Looks wonderful Colleen!

  2. Warm, cozy, light and hearty!! I am all over this for fall. We eat so much soup during the fall/winter season (mostly because we’re always sick). This looks perfect!!!

  3. My garden has an abundance of zucchini too and I can never say no to a good noodle dish, so this win-win!

  4. It’s that time of year when I start thinking about soup. This looks delicious! Love that it is full of veggies and yet looks so hearty!

    PS – I tried a couple of times to leave a rating, but it doesn’t seem to be working for me this morning.

  5. Bowl full of goodness. I love zucchini but for some reason have never added it to the soup before, what an oversight on my part. Cannot wait to try it!

  6. This is such a tasty healthy soup. What a great idea to use the zucchini noodles in the soup too! Can’t wait to try it.

  7. Everything about your Vegetable Zucchini Noodle Soup appeals to me, Colleen. I can’t get enough of vegetables of any kind and your soup certainly ticks all of the boxes for me. It looks delicious! Thanks for sharing.

  8. This look so hearty and good, Colleen! Can’t wait for the cooler weather to get here so I can try dishes like this. I do miss having a garden and remember all too well having zucchini that seemed to turn into monster size overnight!

  9. This is such a nutritious soup — but with a fun twist! I would have never thought to use zoodles in this way. Such a great idea!

  10. ahhh zucchini. I have a love-hate relationship with it. I’m not morally opposed to it, just that I am allergic to it if it’s even a smidge uncooked. So, I’ll never know the joy of a zoodle. I will just have to look at your beautiful photos!

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