Thursday, September 30, 2021

Zucchini Noodle Soup - A Perfect Breakfast Soup

Zucchini noodle soup is flavorful, warming, soothing and nutritious. Everything you want and expect from a noodle soup. 

I make it in about 10 minutes in a wide dutch oven pan and then I add the zucchini noodles (noodles) for the last 2 minutes. I ladle some into a bowl and devour. There is enough for 2 bowls.

Did I mention that I sometimes like to eat soup for breakfast? 

Bok Choy, Vegetable, Green, Food
Bok Choy- chop 2 stalks ( green and white part)

On cooler mornings, such as this morning (52 degree), soup just feels right. Why not? We drink hot coffee or hot tea in the morning. I like hot soup.

But you can eat this delicious soup anytime that you would like to enjoy a delicious, satisfying and comforting bowl of soup .

It's also vegan, naturally gluten-free, parve, and oil-free. It meets Keto standards as well. 

Bok Choy, Greens, Cabbage, Vegetable

I know Americans don't usually think of eating soup for breakfast, but in many other countries including Japan, Mexico, Vietnam, China, Tunisia, Columbia, Turkey, and Burma, soup for breakfast is very popular.

In Japan - Miso soup
In Vietnam -Pho soup
In China- Congee soup
In Tunesia- Lablabi (a chickpea soup)
In Turkey- a red lentil based soup
In Burma- Mohinga (a rice noodle soup)

Zucchini, Noodle, Noodles, Zoodle
zucchini noodles ( spiralized zucchini)

This soup is not in my soups cookbook that I published last October. It is a new soup I recently developed. How to Order My Soups Cookbook.

My criteria for my homemade soup is that it contains whole food healthy fresh ingredients, can be prepped in less than15 minutes, tastes great, and provides lots of nutrients and antioxidants.

ceramic coffee cup
Sometimes I like to eat my soup out of one of my favorite coffee cups/mug

Nutritional Benefits of Bok Choy
also known as Pak Choi, it is a Chinese cabbage that is available in almost every supermarket. Bok choy is a cruciferous vegetable. Cruciferous vegetables may contain nutrients to help protect against cancer (source). Other cruciferous vegetables are kale, broccoli, cauliflower, arugula, Brussel sprouts, collard greens etc.

In addition, bok choy contains iron, zinc, calcium and many other minerals and vitamins such as Vitamins A, K, C. This cabbage is low in calories and fat.

4 cloves of fresh garlic, chopped 
2 stalks of bok choy, chopped
1 cup of chopped celery
1 large portobello mushroom, sliced
1 teaspoon of freshly grater ginger 
3 cups water 
3 cups vegetable broth + (1/2 cup broth for sautéing) 
1/2 teaspoon of turmeric
Freshly cracked black pepper to taste 
1 cup of zucchini spirals
1/4 cup of chopped scallions

Heat a rimmed skillet (such as a dutch oven type). 
When hot, add garlic, mushroom, celery and bok choy and stir for 2 minutes. Add 1/2 cup of vegetable broth (it should sizzle) and continue to sauté for another minute, stirring. Add freshly grated ginger, water, vegetable broth, black pepper, and turmeric. Allow to boil and add zucchini spirals. Lower heat and stir for about 2 minutes until zucchini spirals begin to soften. Add scallions and serve.

zucchini flowing from a spiralizer

My Notes: 
1. After making (link)  my Zoodles and Purple Cabbage stir fry, Middle Eastern zucchini with lemon and mint and just plain steamed zucchini, I wanted something different. Zucchini noodles in soup just felt right.

2. This soup not spicy hot enough for you? I don't like hot sauce or hot peppers, so you rarely find them in my recipes. However, if you do, just add them in and you will have the taste you are looking for! 

3. My cookbook with over 80 homemade easy soup recipes and inspirational quotes is available for purchase. Follow this link to purchase. It makes a wonderful gift for anyone whose goals are to eat healthier, to have more energy, lose weight, needs ideas and recipes that are easy and suit a busy lifestyle. Follow this link to purchase.


  1. Love your beautiful coffee cups! I usually have broth for the breakfast and would love to blanch some bok choy with it!

  2. OK, that's a lot of mind-blowing in just one post. First, it's zucchini soup, and then it's breakfast soup! Wow!

  3. I don't think I've ever had soup for breakfast ... but why not! This has some great ingredients.

    All the best Jan

  4. YUM! Eating soup out of a cup, me too! Thanks so much for linking up at the Unlimited Link Party 35. Pinned!

  5. What a great combination for this delicious soup! Thanks for sharing with us at Full Plate Thursday, 556!
    Miz Helen

  6. I love soup for breakfast (and I have zucchini that I need to use right now). Enjoying soup for breakfast is much better than starting out the day with something sweet. You have so many beautiful mugs, Judee. Thanks for sharing them with us!


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