Description
Discover how to make a delicious and comforting Spaghetti Squash Soup with this easy recipe. Perfect for a cozy meal any day of the week!
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped
- 4 cloves garlic, chopped
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1-1/2 tsp (7.5 ml) salt
- 3/4 tsp (4 ml) ground black pepper
- 5 sprigs fresh thyme
- 1 tbsp (15 ml) dried Italian herbs
- 1 tsp (5 ml) ground turmeric
- 8 cups (1.9 L) vegetable broth
- 2 cups (480 ml) spinach leaves, chopped
- 1 cup (150 g) frozen green peas
- 4 cups (600 g) baked spaghetti squash* (about 1/2 a large squash)
Instructions
- Pour vegetable oil into a large pot and warm it over medium-high heat; when the oil is hot, add chopped onion, garlic, carrots, celery, salt, and pepper.
- Sauté until the vegetables start to soften and release their aroma, then mix in the fresh thyme, Italian herbs, and turmeric; let them cook for a minute or two to enhance the flavors.
- Pour in the vegetable broth, raise the heat to bring it to a boil, then lower the heat to let it simmer, cooking gently until the carrots are tender, around 8 to 10 minutes.
- Add the chopped spinach and frozen green peas, stirring until the spinach wilts completely, then gently fold in the baked spaghetti squash.
- Turn off the heat and let the soup rest for about 5 minutes or until the squash is thoroughly heated, then serve.
Notes
- Consider enhancing the vegetable flavors with a splash of lemon juice or a sprinkle of nutritional yeast.
- Adjust the seasoning to your liking before serving by adding more salt or pepper if needed.
- Save time by using pre-cut vegetables or a frozen mirepoix mix instead of chopping each ingredient individually.