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Author Notes: Delicious soup filled with zucchini noodles, summer squash noodles, tomatoes, carrots, onions, and corn. This Farmer’s Market Vegetable Noodle Soup is filled with fresh ingredients bought straight from the Farmer’s Market. —Andrea Giang
- 4 cloves of garlic, minced
- 1.5 tablespoons olive oil
- 1 medium sized onion, sliced
- 1 medium carrot, sliced
- 2 cups sliced mushrooms
- 1.5 cups fresh or frozen corn kernels
- 1 large tomato, chopped
- 4 cups vegetable broth or chicken broth
- 1 medium sized zucchini
- 1 medium sized summer squash
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- Prepare all your vegetables. Mince the garlic; slice the onions, carrots, mushrooms, red bell peppers, and tomatoes. Spiralize or cut the zucchini and summer squash.
- When all the ingredients are ready, add vegetable oil to a medium to large pot over low heat. Allow the vegetable oil to heat for about a minute before adding the minced garlic. Stir the garlic with a spatula to prevent them from becoming burnt. Cook the garlic until it becomes golden brown and aromatic.
- Once the garlic starts to turn brown, add the sliced onions. Cook the onions until they’ve softened and appear caramelized. Then add about a ¼ cup broth. Next, add the carrots, mushrooms, and red bell peppers. Cook these ingredients until they’ve softened. If the pot starts to smoke a little because it’s overheating, add a little bit more broth to the pot.
- Now, add the tomatoes, corn, and the rest of the broth. You want to stir the pot a little. The tomato juice will turn the soup a slightly red color.
- Add the zucchini noodles and summer squash noodles at the end since they’re thin and will cook fast. You don’t want the squashes to become overcooked.
- Season the soup with dried thyme, oregano and a little bit of salt.
- Garnish with chopped parsley.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash