Spring Vegetable Zucchini Noodle Soup-this simple and healthy zucchini noodle soup is filled with spring vegetables.
Spring has been playing tricks on me. We will have a few warm, sunny days and then it will be windy, cold, and rainy. And last week, we even got the dreaded S word…snow!! I want to pack up all of my winter clothes because I am ready for sunshine all day, every day, but spring is dragging it’s feet. It can’t make up it’s mind if it really wants to come out and stay.
Last week, when it snowed, I made Spring Vegetable Zucchini Noodle Soup for dinner. I was craving soup because it was chilly, but also craving spring vegetables. It was the perfect dinner for the in between, crazy weather.
We love zucchini noodles, aka zoodles, and use them all of the time for “pasta” dishes. I decided to try them in soup, in place of regular noodles, and I am so glad I did. They are so delicious in soup and a great way to add more veggies! Yay!
I used my Inspiralizer to make the zucchini noodles and it worked wonders. It is one of my favorite kitchen tools. Everyone needs an Inspiralizer!
The soup is broth based, so it is very light, which makes it perfect for spring. It is also loaded with all of my favorite spring vegetables-asparagus, spinach, and peas. I added fresh lemon juice and basil to give it an extra boost of flavor. I garnished the soup with grated Parmesan cheese and it was the perfect finishing touch!
Our boys love zucchini noodles, but I was a little worried they wouldn’t eat my veggie loaded soup. Well, they slurped it up in record time. Maxwell even had seconds. Yeah, I know I need to teach them not to slurp their soup, but I was just happy they were eating their vegetables. I will get to table manners another day:)
Let’s hope it warms up soon, but until then I will be eating Spring Vegetable Zucchini Noodle Soup. It is the perfect soup for those still a little chilly spring days!
Spring Vegetable Zucchini Noodle Soup
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 10 spears of asparagus trimmed and halved
- 4 15 oz cans vegetable broth
- 1 1/2 cups frozen peas
- Juice of 2 lemons
- 1 cup freshly chopped spinach
- 1/4 cup freshly chopped basil
- 2 medium zucchini spiralized
- Salt and black pepper to taste
- Freshly grated parmesan cheese for serving, if desired
- In a large saucepan or pot, heat the olive oil over medium heat. Add the onion, garlic, and asparagus. Cook, stirring, for 3 to 5 minutes, or until the onion is translucent and the asparagus is tender.
- Add the broth, peas, lemon juice, spinach, and basil. Simmer for 5 minutes. Stir in the zucchini noodles and cook an additional 2 minutes so the zucchini noodles can soften. Season with salt and black pepper, to taste. Serve immediately and garnish with parmesan cheese, if desired.
- Note-if you need the soup to be vegan, don't use the parmesan cheese.
Have you tried this recipe?
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Spring has been playing tricks on us here in Buffalo, NY too! I looked at my wife last night and realized she was sun burned, yet just last week we had 2 inches of snow. Today it’s going to be 70 agree! With the fluxes in temp, we all get sore thoughts and want soup. Pronto. Ok, I’ll be a good husband and make this for her.
The weather here has been NUTS too. This is the perfect compromise!
The weather here has been wacky. It was warm and sunny about a month ago, but the last few weeks have been cold and rainy and windy. This soup look SO cozy and perfect. Love all that pretty green!!!
Looks delicious! I’m a little nervous about trying zoodles, but a soup seems like a good way to get them in.
The perfect soup to make anyone feel better!
Honestly, ANYTHING with peas in it is a winner in my book. Stunning!
Hey girl This looks so yummy! Ya the weather here in Oklahoma is like that to! It was so pretty so warm and now the past few days it’s been cooler ( a little stuffy) and rainy! My husband and I are from Arkansas and the weather is just like this!
What a pretty Spring Soup Maria! Love the colors!
This is definitely a great balance between winter and spring. Love the addition of zoodles in the soup!
Slurping is approved in my house!
This soup is everything – full of goodness and flavor!
A very light and healthy soup with the goodness of fresh veggies. I am a big fan of this type of soups with noodles in it. I personally like a little more noodles (Zoodles :-p) in it.
What a beautiful vegetable soup! Healthy and delicious!
Can this be eaten leftover or made in advance? Looks so good!
Yes! It is good reheated.
I made this soup and the flavor combination is amazing! I added some black beans as well as white kidney beans just to add a bit of color and substance.
We loved this soup. Asparagus is just coming in – we live in Southeast PA. It was so delicious. I don’t have a spiralizer so I cut the zucchini in small pieces. It was perfect. Thanks for wonderful recipes