It’s been a very cold last couple of weeks in most parts of the country, so this homemade veggie noodle soup is perfect to keep you warm + cozy! This soup is easy to make, vegan-friendly, paleo and gluten-free. Plus, it.is.delicious!
The noodles are also made from a vegetable, a yellow squash. The easiest way to make veggie noodles is using a spiral slicer. I love the one we have in our kitchen, called Spirooli Spiral Slicer. I purchased mine at Bed, Bath & Beyond for only $25. It’s so fun and easy to use!
Here’s a picture of the Spirooli Spiral Slicer! I’m making zucchini noodles in this pic.
How to make this deliciousness…
Servings: 4
Ingredients:
32 oz organic vegetable broth
6 Dutch yellow baby potatoes
2-3 celery stalks
2 large carrots
1-2 green onion
1/2 cup cilantro
1 yellow squash
2 pinches sea salt
dash of pepper
pinch of dried basil
pinch of Herbes de Provence* {blend of spices and lavender}
pinch of Northern Mediterranean Blend* {blend of sea salt, dehydrated vegetables, spices, and molasses powder}
*You can purchase these seasonings at Whole Foods. My husband and I use them all the time!
Directions:
1. Pour vegetable broth in a large saucepan.
2. Slice baby potatoes into quarters and boil in vegetable broth for about 5 minutes. Then bring to a simmer.
3. Add in your chopped carrots, celery and green onion.
4. Next add in the chopped cilantro, sea salt, pepper, basil, Herbes de Provence and Northern Mediterranean blend seasoning.
5. Continue to simmer while you make your noodles.
6. Using your spiral slicer, make your yellow squash noodles. If you don’t have a slicer, you can just slice the squash into thin strips. The slicer makes it much easier and faster!
7. Add in your noodles.
8. Cook on medium heat for 5-7 minutes making sure the veggies are tender and not overcooked.
9. Enjoy!
If you make this pot of goodness, I’d love to hear what you think! Just comment below or if you share a picture on Instagram, make sure and tag me so I can see!
xoxo,
