Farmer’s Market Vegetable Noodle Soup

Delicious soup filled with zucchini noodles, summer squash noodles, tomatoes, carrots, onions, and corn. This Farmer’s Market Vegetable Noodle Soup is filled with fresh ingredients bought straight from the Farmer’s Market.

Farmer's Market Vegetable Noodle Soup | Cooking with a Wallflower

Summer is when I’m absolutely obsessed with seasonal vegetables and fruits. So during my recent splurge at the Farmer’s Market, I decided to utilize all the ingredients I bought and turn it into a tasty soup.

I love vegetable soup because not only is it healthy, but it’s super easy to make. You only need one pot to make this soup so there aren’t too many dishes to wash up afterwards. Perfect since California is still in the middle of its four year drought.

This soup is both vegan and gluten free since the noodles are made completely from zucchini and summer squash. I used this spiralizer to make the noodles, but you can use a large grater or mandolin. You don’t even have to make them noodle-like. =)

Farmer's Market Vegetable Noodle Soup | Cooking with a Wallflower

First, prepare all your vegetables.

Farmer's Market Vegetable Noodle Soup | Cooking with a Wallflower

Farmer's Market Vegetable Noodle Soup | Cooking with a Wallflower

When all the ingredients are ready, add vegetable oil to a medium to large pot over low heat. Allow the vegetable oil to heat for about a minute before adding minced garlic. Stir the garlic with a spatula to prevent them from becoming burnt.

Once the garlic starts to turn brown and aromatic, add the sliced onions. Cook the onions until they’ve softened, and add about a ¼ cup broth. Next, add the carrots, mushrooms, and red bell peppers. Cook these ingredients until they’ve softened. You might have to add a little bit more broth if the pot seems to be dry and overheating.

Add the tomatoes and the rest of the broth. Lastly, add the zucchini noodles and summer squash noodles. You want to add these at the end because they’re thin and will cook pretty fast.

Farmer's Market Vegetable Noodle Soup | Cooking with a Wallflower

Farmer's Market Vegetable Noodle Soup | Cooking with a Wallflower

Season the soup with thyme and oregano and a little bit of salt.

Garnish with chopped parsley.

Enjoy!

Farmer's Market Vegetable Noodle Soup | Cooking with a Wallflower

 

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Farmer's Market Vegetable Noodle Soup
 
Prep time
Cook time
Total time
 
Delicious soup filled with zucchini noodles, summer squash noodles, tomatoes, carrots, onions, and corn. This Farmer’s Market Vegetable Noodle Soup is filled with fresh ingredients bought straight from the Farmer’s Market.
Author:
Recipe type: Soup
Serves: 4 servings
Ingredients
  • 3-4 garlic cloves, minced
  • 1 ½ tablespoon vegetable oil
  • 1 medium sized onion, sliced
  • 1 medium red bell pepper, sliced
  • 1 medium sized carrot, sliced
  • 2 cups sliced mushrooms
  • 1 ½ cups frozen or fresh corn kernels
  • 1 large tomato, chopped
  • 4 cups vegetable or chicken broth
  • 1 medium sized zucchini
  • 1 medium sized summer squash
  • ¾ teaspoon dried thyme
  • ¾ teaspoon dried oregano
  • 1 ¼ teaspoon salt
Directions:
  1. Prepare all your vegetables. Mince the garlic; slice the onions, carrots, mushrooms, red bell peppers, and tomatoes. Spiralize or cut the zucchini and summer squash.
  2. When all the ingredients are ready, add vegetable oil to a medium to large pot over low heat. Allow the vegetable oil to heat for about a minute before adding the minced garlic. Stir the garlic with a spatula to prevent them from becoming burnt. Cook the garlic until it becomes golden brown and aromatic.
  3. Once the garlic starts to turn brown, add the sliced onions. Cook the onions until they’ve softened and appear caramelized. Then add about a ¼ cup broth. Next, add the carrots, mushrooms, and red bell peppers. Cook these ingredients until they’ve softened. If the pot starts to smoke a little because it’s overheating, add a little bit more broth to the pot.
  4. Now, add the tomatoes, corn, and the rest of the broth. You want to stir the pot a little. The tomato juice will turn the soup a slightly red color.
  5. Add the zucchini noodles and summer squash noodles at the end since they’re thin and will cook fast. You don’t want the squashes to become overcooked.
  6. Season the soup with dried thyme, oregano and a little bit of salt.
  7. Garnish with chopped parsley.

 

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27 comments

  1. kfan says:

    I wish I could add a picture to show you how wonderful it was. I took the liberty of adding a splash of chili oil and a couple of eggs. It was so delicious. Thank you!

  2. helloredds says:

    This soup looks great! I am trying to eat more souls and salads, and this recipe looks like something that would be fabulous to try. Thanks for sharing!

    I came over on the Turn it up Tuesday link up. Glad to find your site.
    Blessings,
    Melanie

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