Spicy Zucchini and Sweet Potato Noodle Soup

11292754_10155679886350531_1516604023_nPerfect soup for a cold and rainy night!


  • 1 zucchini, spiralized
  • 1 cup quinoa, uncooked
  • 1 sweet potato, spiralized
  • 1/2 cup of cherry tomatoes, halved
  • 1 garlic clove, chopped
  • 1 teaspoon garlic powder
  • 1 tablespoon crushed red pepper
  • salt and pepper
  • 1/2 cup mushrooms, sliced
  • Parmesan cheese
  • 1 container chicken broth
  • Handful spinach
  • 1 teaspoon dried basil
  • 1 tablespoon scallions
  • 1/2 cup sweet onion, diced
  • 1 tablespoon EVOO


  1. In a medium sized pot, add in olive oil and onion and sautée on medium heat for 5 minutes. Add in garlic, tomatoes, and mushrooms and sautée until garlic turns lightly brown
  2. Once garlic turns brown, add in container of chicken stock. Add in spices and quinoa and cover for 10-12 minutes.
  3. Add in half scallions, spinach and half parsley. Add in noodles and cook covered for 5 minutes.
  4. Transfer to a bowl and top with remaining parsley, remaining scallions and Parmesan cheese

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