Vegan Zucchini Noodle Soup with Pesto

This Vegan Zucchini Noodle Soup with Pesto is truly a 15-minute soup that is packed with flavor! Naturally low carb, grain and gluten free plus dairy free.

I have been on a bit of a spiralizer kick lately. I think it’s because I rearranged one of the cabinets in my kitchen and finally made room for things I actually use a lot like my huge frying pans, super-sized mixing bowls and spiralizer instead of the mountain of baking equipment that only gets action once a month or so. I have also been on a Vegan Pesto kick. This is nothing new and pretty much happens every year as soon as the temperature tips over 70. Pesto on everything!

Lately, I have been making a bunch of different spiralized veggies at once and storing them in the fridge — this is awesome because you only have to clean that thing once (such a pain!) and you have tons of veggie noodles on hand to quickly create dishes like this!

This soup has been one of my go-to lunches for weeks now and I am super excited to share it with you. This year, I am working with Pacific Foods again as a Brand Ambassador and guess what, I am representing their line of broths. How exciting is that!? I would love to hear from you guys if you have any questions about how to use a specific Pacific Foods broth or better yet, have any recipe requests? Email me or leave a comment!

This quick Vegan Zucchini Noodle Soup is such a tasty lunch. If you are not vegan, top it with a fried egg or add some shredded chicken or shrimp. Either way, you are going to love it!

Did you make this recipe? Please give it a star rating below!

Vegan Zucchini Noodle Soup with Pesto

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

 

This Vegan Zucchini Noodle Soup with Pesto is truly a 15-minute soup that is packed with flavor! Naturally low carb, grain and gluten free plus dairy free.

Course: Soups

Cuisine: American

Keyword: Vegan Zucchini Noodle Soup with Pesto

Servings: 4 servings

Calories: 179 kcal

Author: Alyssa Brantley

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Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion spiralized
• 1 cup grape or cherry tomatoes washed
• 1/2 teaspoon kosher salt
• 20 to 25 turns freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 cloves garlic crushed
• 6 cups Pacific Foods Organic Vegetable Broth Low Sodium
• 1 pound organic zucchini spiralized
• 1/4 cup Vegan Pesto plus more for serving
• toasted pine nuts for serving optional

Instructions

To Prepare:

1. Grab your spiralizer, use the small noodle blade to quickly spiralize the onion and then the zucchini. Set both aside.
   

To Cook:

1. Heat a large soup pot over medium high heat. Once hot, add olive oil and then onions, tomatoes, salt, pepper and red pepper flakes. Cook for 4 to 5 minutes, stirring occasionally, until onions begin to soften and tomatoes begin to blister.

   
2. Grab a spatula and use it to flatten the tomatoes so they release their juices. Add crushed garlic and cook for 30 to 45 seconds until garlic is fragrant.
   
3. Add Pacific Foods Organic Vegetable Broth Low Sodium and bring to a boil.
   
4. Once boiling, remove from heat, add 1/4 cup pesto, stir to combine and taste for seasoning. You may need to adjust the salt or pepper.
   
5. Submerge zucchini noodles into broth (they immediately start to cook) and divide out into 4 bowls. Top each with a dollop of vegan pesto and some toasted pine nuts, serve and Enjoy!

Nutrition Facts

Vegan Zucchini Noodle Soup with Pesto

Amount Per Serving

Calories 179 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Cholesterol 1mg0%

Sodium 1862mg81%

Potassium 417mg12%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 8g9%

Protein 2g4%

Vitamin A 1510IU30%

Vitamin C 31.3mg38%

Calcium 56mg6%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

DISCLOSURE:  This post is part of a series of posts sponsored by Pacific Foods. Pacific Foods has compensated me for my time to develop this recipe as their 2016 Brand Ambassador for Broths. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.