Vegetarian Soup with Spaghetti Squash Noodles
Cozy up with a bowl of this hearty Vegetarian Soup with Spaghetti Squash Noodles, a wholesome and nutrient-packed recipe that’s perfect for any season. Featuring tender spaghetti squash "noodles," this soup is brimming with garden-fresh vegetables like carrots, zucchini, and celery, all simmered in a flavorful vegetable broth enhanced with aromatic thyme and a hint of garlic. The addition of fresh spinach adds a vibrant pop of green, while a sprinkle of parsley and optional lemon juice brighten every spoonful. Easy to prepare, gluten-free, and loaded with plant-based goodness, this soup is as comforting as it is healthy. Whether you’re looking for a light weeknight dinner or a nourishing meal-prep option, this gluten-free vegetarian soup is an absolute must-try.
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Recipe Information
Ingredients
- 1 medium-sized Spaghetti squash
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 medium, diced Carrots
- 2 diced Celery stalks
- 1 medium, diced Zucchini
- 6 cups Vegetable broth
- 1 14-ounce can Canned diced tomatoes
- 1 Bay leaf
- 1 teaspoon, dried Thyme
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 3 cups, fresh Baby spinach
- 2 tablespoons, chopped (for garnish) Parsley
- 1 tablespoon (optional) Lemon juice
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with 1 tablespoon of olive oil and place the squash halves face down on the baking sheet.
Bake the squash for 30-40 minutes, or until the flesh is soft and easy to scrape into noodle-like strands with a fork. Once done, remove from the oven and let it cool slightly.
While the squash is baking, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 3-5 minutes, stirring occasionally, until translucent.
Stir in the minced garlic, carrots, celery, and zucchini. Cook for another 5-7 minutes, until the vegetables begin to soften.
Pour in the vegetable broth and the canned diced tomatoes (with their juices). Add the bay leaf, thyme, salt, and black pepper. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and let it cook for 20 minutes, allowing the flavors to meld together.
While the soup simmers, use a fork to scrape the flesh of the spaghetti squash into long, noodle-like strands. Set aside.
After the soup has simmered, remove the bay leaf. Stir in the fresh baby spinach and cook for 2-3 minutes, just until wilted.
Add the spaghetti squash noodles to the pot and stir to combine. If desired, add a splash of lemon juice for brightness.
Taste and adjust seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 30.6 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2054 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
