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.
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. =)
First, prepare all your vegetables.
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.
Season the soup with thyme and oregano and a little bit of salt.
Garnish with chopped parsley.
Enjoy!
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- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Season the soup with dried thyme, oregano and a little bit of salt.
- Garnish with chopped parsley.
This sounds like a vitamin tablet in a bowl and delicous as well. I have a spiralizer but haven’t used it much. This is one I have to try.
This soup looks delicious & “spiralized” recipes are so much fun. Also, your photography is wonderful, Thanks for sharing!
This soup sounds just like my kind of food! 🙂 Happy FF!
I love being able to explore the farmers markets again this time of year, although ours aren’t quite as good as what I saw in CA. This soup looks lovely! A great way to use your finds.
Your blog is amazing, and I love your Farmer’s Market Vegetable Soup recipe. Thank you for putting the link to the Spiralizer, I have been wondering which one would be the best to buy and the one you use, definitely seems to have the best results 🙂
You’re welcome. Hope you like it if you end up buying it!
This veggie soup is so pretty and sounds so good!! Happy weekend, Andrea. Happy FF. 🙂
oh my gosh yum! will definitely give this a try!
Ohhh, this sounds great! I’m planning a trip to the local farmers’ market tomorrow afternoon – I may need to run out and get a spiralizer as well, so I can make this for the weekend! Thank you for the recipe!
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So glad to see you received the spiralizer and seem to be enjoying it! Hope it serves you well for many years to come. 🙂
Thank you for liking “First Day of Summer” and “June.” I like vegetable soup too, and I never thought about making noodles out of vegetables before. What a cool idea! 🙂