Two Peas & Their Pod · by Maria Lichty★ 5.0 (2)
Spring Vegetable Zucchini Noodle Soup
NUTRITION · PER SERVING25M COOK
CAL 24%·PRO 36%
CARBS 79G66% OF CAL
17G FIBER14G ADDED23G INTRINSIC25G OTHER37G TOTAL SUGAR
FAT 15G28% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, fresh soup of zucchini noodles with spring vegetables—asparagus, peas, spinach—in vegetable broth with lemon and basil. This simple, healthy dish celebrates fresh produce and comes together quickly.
mainmediterraneansoup🥄 saucepangluten freevegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 10 spears of asparagus (trimmed and halved)
- 4 15 oz cans vegetable broth
- 1 1/2 cups frozen peas
- Juice of 2 lemons
- 1 cup freshly chopped spinach
- 1/4 cup freshly chopped basil
- 2 medium zucchini (spiralized)
- Salt and black pepper (to taste)
- Freshly grated parmesan cheese (for serving, if desired)
At a glance
PER SERVING · TIME 25M
CAL 24%·PRO 36%
CARBS 79G66% OF CAL
17G FIBER14G ADDED23G INTRINSIC25G OTHER37G TOTAL SUGAR
FAT 15G28% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 6586mg
- Total sugar
- 37g
- Added sugar
- 14g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1267mg
- Calcium
- 162mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 6586MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.