Ingredients

The following ingredients have 4 Servings
  • 2 cups spaghetti squash strands (cooked, see methods in the notes below)
  • 2 teaspoons olive oil
  • 1/2 cup onion (diced)
  • 1/2 cup celery (diced)
  • 1/2 cup carrots (diced)
  • 2 garlic cloves (minced or pressed)
  • 32 ounces low-salt vegetable broth
  • 1/2 teaspoon basil (dried)
  • 1/2 teaspoon thyme (dried)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon salt (or to taste depending on how salty the broth is)

Instruction

  • Heat oil in large pot over medium heat. Add onions, celery and carrots and saute until tender, about 5 minutes.
  • Add garlic and saute for 1 minute more.
  • Add broth and spices to the pot, except for the spaghetti squash. Note if the spaghetti squash was previously cooked and refrigerated then go ahead add it now too.
  • Bring soup to a boil, reduce heat to low and simmer for about 10 minutes. 
  • Stir in spaghetti squash and enjoy.