Vegan Spaghetti Squash Soup
My vegan spaghetti squash soup is easy to make, nutritious, and uses simple ingredients! The spaghetti squash is combined with other wholesome ingredients for a feel-good, satisfying meal that your whole family will love. It's ideal for anyone looking for a plant-based, comforting soup recipeas a side or a main meal. The best part? It’s vegan, vegetarian, and gluten-free so it accommodates many special diets!
Servings: 8
Calories: 89kcal
Ingredients
- 1 small spaghetti squash
- 1 tbsp olive oil
- 1 red onion diced
- 3 cloves garlic minced
- 3 celery sticks diced
- 2 carrots peeled and diced
- 1 zucchini diced
- 3 sprigs fresh thyme
- 2 bay leaves
- 6 cups vegetable stock
- 14 oz canned diced tomatoes
- 1 tsp apple cider vinegar
- ½ tsp dried red pepper flakes optional
- ½ tsp salt
- ½ tsp pepper
Instructions
- Poke holes all over the spaghetti squash. Place it into a microwave safe dish and microwave for 8-12 minutes.
- When cooked, slice in half and remove the seeds.
- Using a fork, remove the flesh.
- Heat the oil in a large pot and add the onion, garlic, celery, carrots and diced zucchini.
- Sauté for 1-2 minutes before adding all of the remaining ingredients, except for the cooked spaghetti squash.
- Bring the soup to a boil, reduce heat and a gentle simmer for 25-30 minutes.
- When the vegetables are soft, remove and discard the bay leaves and thyme sprigs before stirring through the cooked spaghetti squash.
- Serve hot with crusty bread.
Notes
- Cooked soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to a month.
- If you don’t have a microwave, you can bake the spaghetti squash in the oven for 40-50 minutes at 350F/180C until cooked through.
- Use a fork to loosen and separate the cooked flesh.
- Poking holes in the spaghetti squash before cooking allow the steam to release when cooking.
- Simmer the soup until the vegetables are tender.
- When dicing the vegetables ensure they are all an even size.
- Add the cooked spaghetti squash to the soup just before serving, heat through for 3-4 minutes before serving.
Nutrition
Serving: 1.5cups | Calories: 89kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 958mg | Potassium: 370mg | Fiber: 3g | Sugar: 8g