Ingredients

The following ingredients have 4 Servings
  • 2 tbsp extra-virgin olive oil
  • 1 large yellow onion (chopped)
  • 4 cloves garlic (chopped)
  • 3 medium carrots (peeled and sliced)
  • 2 celery stalks (sliced)
  • 1-1/2 tsp salt
  • 3/4 tsp ground black pepper
  • 5 sprigs fresh thyme
  • 1 tbsp dried Italian herbs
  • 1 tsp ground turmeric
  • 8 cups vegetable broth
  • 2 cups spinach leaves (chopped)
  • 1 cup frozen edamame
  • 4 cups baked spaghetti squash* ((about 1/2 a large squash))

Instruction

  • Heat a few tablespoons of olive oil (or other cooking oil of your choice) in a large pot over medium-high heat; once hot, add the onion, garlic, carrots, celery, salt and pepper.
  • Cook until slightly softened and fragrant, then add the fresh thyme, dried Italian seasoning and ground turmeric and stir well; continue cooking for a minute or two, to develop the flavors.
  • Add the vegetable broth, bring to a boil, then reduce the heat to a simmer and cook gently until the carrots are tender, about 8 to 10 minutes.
  • Next, throw in the spinach and edamame, stir until the spinach is completely wilted, and then delicately stir in the baked spaghetti squash.
  • Kill the heat and allow your soup to sit for about 5 minutes or until the squash is heated through, then serve.