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This bright, veggie-forward soup is ready in 20 minutes.

Turmeric Zoodle Soup

If you haven’t yet discovered the joy of zoodles, let this be your first foray into the world of veggie noodles. They’re satisfying to eat and a great way to get some extra servings of veggies in. Plus little ones love them too! This veggie-laden soup is bright and refreshing, but still hearty enough to eat for dinner.

Chef Tip: If you don’t have a spiralizer, you can slice the zoodles using a mandolin so they’re all the same width, or buy them fresh at the supermarket.


  • Vegetable oil

  • 1 medium onion, chopped

  • 4-5 cloves of garlic, sliced

  • 1 cup vegetable broth

  • 1 (15 oz.) can of coconut milk

  • Salt

  • 8 oz. snap peas, trimmed

  • 16 oz. zucchini noodles

  • Haven’s Kitchen Golden Turmeric Tahini sauce

  • 3-4 sprigs of cilantro, chopped

  • 1 lime, cut into wedges

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Heat a glug of olive oil in a medium-large soup pot or a small Dutch oven over medium heat and sauté the onions and garlic until they are tender


Pour the broth and bring it to a simmer. Add the coconut milk and reduce the heat. Add salt to taste


Add in your snap peas and zucchini noodles. Let it simmer till the snap peas are cooked but still tender. Turn off the heat and squeeze in ½ a pouch of the Turmeric Tahini sauce


Ladle the soup into bowls, garnish with the cilantro and lime wedges and serve immediately

Golden Turmeric Tahini

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1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.


French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.


Simmering is the process of cooking in liquid that is just below the boiling point, often at a medium to low heat. For a simmer, the liquid should be just lightly bubbling around the edges.

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