100 Calorie Vegetable ‘Zoodle’ Soup

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Why not use zoodles in place of regular noodles in your favorite veggie soup?! They can be a delicious, healthy way to consume more vegetables in your diet. Studies show when people consume a soup as an appetizer before a main meal they eat less calories over the course of the meal, and the soup eaters also have greater weight loss success. This soup is also Reboot-friendly, so you can enjoy this in your transition in or out phase of your Reboot AND during the eating and juicing days of your Reboot program!

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  • 1 tbsp olive oil or coconut oil
  • 1 large brown onion, chopped
  • 4 garlic cloves, crushed (I like it garlicky – you can use less)
  • 1 in (2.5 cm) piece of ginger, grated
  • 2 celery stalks, chopped
  • 1 tsp dried turmeric (optional)
  • 2 carrots, chopped
  • ¼ butternut squash (pumpkin), chopped
  • ½ broccoli head, chop stem and florets
  • 6 cups (1.5 L) vegetable stock or broth
  • Sea salt & black pepper, to taste
  • 1 bay leaf
  • 2 zucchinis (courgette)


  1. Wash and prepare, chop and slice vegetables.
  2. Heat oil in large pot and sauté over a low heat the onions, garlic, ginger, celery until translucent.
  3. Add in the turmeric, carrots and pumpkin and stir for a few minutes.
  4. Add the remaining ingredients (except zucchini) and bring to the boil then turn down the heat and simmer for 10-15 minutes or until the vegetables are soft.
  5. Use a spiralizer to cut the zucchini into small noodles or use a mandolin to slice finely into ribbons then chop longways.
  6. Add in the zoodles and mix through the soup for a few minutes then serve immediately.

Note: This soup will freeze easily and will store in the fridge for up to 3 days.



  • Brown onion – scallions, spring onion, leek
  • Celery – celeriac root, daikon
  • Carrots – pumpkin, sweet potato
  • Butternut squash (pumpkin) – sweet potato, pumpkin
  • Broccoli – brussels sprouts, kale, spinach
  • Zucchini – brown rice noodles, quinoa

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Servings: 4

  • Nutrition per serving:
  • Calories100
  • Fat3.5g
  • Saturated Fat0,5g
  • Cholesterol0mg
  • Sodium240mg
  • Carbohydrates16g
  • Fiber4g
  • Sugars8g
  • Protein 2g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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