Spring Vegetable Zucchini Noodle Soup

This vegetarian soup makes use of the best veggies of spring, and swaps in spiralized zucchini as light, nourishing “noodles.” Start with a base of leeks, celery and fennel, and build with garlic, potatoes, peas, asparagus, zucchini and parsley. Tip: find simple spiralizers online or from kitchen retailers.







  • 2 Tablespoons Challenge Unsalted Butter
  • 2 Tablespoons olive oil
  • 1 leek, white and pale green parts only, thinly sliced into half-moons
  • 1 stalks celery, diced
  • 1 small fennel bulb, diced
  • kosher salt
  • freshly ground black pepper
  • 2 garlic cloves, thinly sliced
  • ¾ pound small waxy potatoes, diced into ½-inch pieces
  • 6 cups unsalted vegetable stock
  • 1 cup peas (fresh or frozen)
  • ½ bunch asparagus, woody ends removed, stems cut into 1-inch pieces
  • 1 zucchini, spiralized
  • ¼ cup chopped flat-leaf parsley, for garnish
  • Parmesan cheese, for serving


  • 1

    Heat butter and olive oil in a large pot over medium heat. Add leeks, celery and fennel and cook; season with salt and black pepper. Cook, stirring occasionally, until softened, 8-10 minutes.

  • 2

    Stir in the garlic and cook until fragrant, 1 minute. Add potatoes and stock; season with salt and pepper.

  • 3

    Bring to a boil, reduce to a simmer and cook until potatoes are tender, about 10 minutes. Stir in peas and asparagus and cook 2 minutes, until crisp tender and bright green.

  • 3

    Remove from heat and stir in the zucchini and parsley. Serve hot with grated Parmesan.

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