Amazing Creamy Vegan Zoodle Soup

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This amazing creamy vegan zoodle soup is one of my favourite gluten-free noodle soup recipes. This might just be the best vegan zoodle recipe ever. It’s loaded with flavours and creaminess and ideal for summer days and warmer weather (although I also like it in the winter). This easy vegan noodle recipe is made using very simple and easy to get ingredients. And it’s incredibly quick and easy to make. The ingredients adds lots of flavours and immune system boosting vitamins in this jam-packed nutritious and low-calorie meal.  

What’s great about this amazing creamy vegan zoodle soup recipe:

  • Just about everything
  • Creamy and delicious
  • Loaded with healthy nutrients, vitamins and minerals
  • Low-calorie
  • Quick and easy to make -ready in under 30-minutes
  • Gluten-free
  • Vegan 
  • Soy free
  • Meal prep friendly – can be frozen and reheated when needed
  • A family favourite

Meal prep friendly vegan zoodle soup

This amazing creamy vegan zoodle soup is freezer friendly and great for meal prep. It’s not just easy and quick to make, but it’s actually ideal for meal prep. Being frozen only enhances all the flavours and deepens the taste. Just freeze this soup for later and grab it out of the freezer when you need a healthy dinner on a busy day. 

I recommend defrosting (either in a microwave or just letting the soup thaw naturally) and adding a little extra water or coconut milk to the dish when reheating. You can easily reheat this soup in the microwave as well as on the stove. 

Why make zoodle soup?

Zoodle soup is not just delicious, it also makes for a tasty gluten-free noodle soup…and it lowers the calories a great deal. Plus, using zucchini instead of regular noodles adds extra vitamins and that’s always a good thing in my book. 

Can I add real noodles to this soup?

Yes, absolutely. If you want to use regular noodles in this soup you absolutely can. Any type of noodles works in this recipe. And if you are still looking for a gluten-free real noodle experience, you can just use rice noodles. 

Do I have to use coconut milk in this soup?

No, you can easily replace the coconut milk with almond milk, cashew milk or any other type of plant milk you prefer. I like to use coconut milk because it has a rich creaminess that is almost like a dairy cream…plus I find that coconut milk keeps me feeling full for longer. But you can replace it with any other type of milk you prefer as long as it has a creamy texture when heated. 

How is this amazing vegan Zoodle soup recipe made? It’s very easy. Just:

Instructions

  • Heat olive oil in a deep pan or pot and add the mushrooms, onion, olives and bell peppers. Let the vegetables cook for 3-4 minutes while stirring occasionally.
  • Add the paprika, garlic, salt and pepper and stir together to combine. Let the dish cook for 1 more minute before adding the coconut milk. Bring the coconut milk to a boil while stirring occasionally. 
  • Finally add the sliced zucchini and let the soup cook for 3-5 minutes or until the zucchini are just cooked tender. Add the fresh basil last minute and stir everything together. Top with nuts (optional) and serve. Enjoy. 

Amazing creamy vegan Zoodle soup

This amazing creamy vegan zoodle soup is one of my favourite gluten-free noodle soup recipes. It’s loaded with flavours and creaminess and ideal for summer days and warmer weather (although I also like it in the winter). This easy vegan noodle recipe is made using very simple and easy to get ingredients. And it’s incredibly quick and easy to make. The ingredients adds lots of flavours and immune system boosting vitamins in this jam-packed nutritious and low-calorie meal.  
Course Dinner
Cuisine American
Keyword soup, vegan, vegan dinner
Prep Time 8 minutes
Cook Time 15 minutes
Servings 2 people
Author Simone – Munchyesta.com

Ingredients

  • 1 tbsp Olive Oil
  • 1 Zucchini Sliced
  • 1 cup Baby Bella Mushrooms Sliced
  • 8 Black Olives Sliced
  • 1 Red Onion Chopped
  • 2 cloves Garlic Minced
  • 1 tbsp Paprika
  • 2 cups Coconut Milk
  • Salt to taste
  • ½ tsp Black Pepper
  • 1 bunch Fresh Basil Chopped
  • Roasted Nuts For topping

Instructions

  • Heat olive oil in a deep pan or pot and add the mushrooms, onion, olives and bell peppers. Let the vegetables cook for 3-4 minutes while stirring occasionally.
  • Add the paprika, garlic, salt and pepper and stir together to combine. Let the dish cook for 1 more minute before adding the coconut milk. Bring the coconut milk to a boil while stirring occasionally. 
  • Finally add the sliced zucchini and let the soup cook for 3-5 minutes or until the zucchini are just cooked tender. Add the fresh basil last minute and stir everything together. Top with nuts (optional) and serve. 
    Enjoy. 

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