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    Mushroom “Noodle” Soup

    January 13, 2022 by manifest2heal

    Jump to Recipe Print Recipe
    AIP, Dairy-Free, Gluten-Free, Main Course

    This low-calorie vegan soup uses a blend of mushrooms for added flavor! It’s AIP, Paleo, Whole30 & Top 8 friendly.

    This low-calorie vegan soup uses a blend of mushrooms for added flavor! It's AIP, Paleo, Whole30 & Top 8 friendly.

    Sauteed mushrooms and spaghetti squash noodles are the two main ingredients of this low-calorie vegan soup. Cooking the mushrooms until they’re browned provides a rich depth in flavor. Do not skip this step! Then the vinegar and coconut aminos help build the taste in a way that is honestly addicting. I kid you not…you will be drinking this down to the last drop. Make it ahead of time and enjoy as lunches or dinners in the upcoming days.

    Jump to:
    • Ingredients
    • Instructions
    • Top tip
    • Recipe

    Ingredients

    Spaghetti Squash Noodles

    • 1 spaghetti squash
    • Olive oil
    • Salt to taste

    Mushroom Soup

    • 1 lb Mushrooms (oyster, shiitake, crimini, etc)
    • Fresh Parsley
    • Fresh Cilantro
    • Garlic, crushed
    • Shallots
    • Coconut aminos
    • Apple Cider Vinegar
    • Olive Oil
    • Salt
    • Water
    • Chives (for garnish)

    See recipe card for quantities.

    This low-calorie vegan soup uses a blend of mushrooms for added flavor! It's AIP, Paleo, Whole30 & Top 8 friendly.

    Instructions

    Spaghetti Squash Noodles

    1. Heat oven to 400F.
    2. Make a lengthwise outline around the squash with a small, sharp paring knife. Pierce the knife in multiple places on the outline. Continue making small slices around the squash until you can easily pull it apart.
    3. Scoop seeds out of each half.
    4. Brush each half with olive oil and sprinkle with salt.
    5. Bake for 45 minutes, or until edges are slightly burned.
    6. Let cool for at least 20 minutes then shred into noodles using a fork.

    Mushroom Soup

    1. While noodles are cooling, heat oil in a large pot over medium-high heat. Add garlic and shallots, stirring occasionally, until fragrant (~2-3 minutes).
    2. Add mushrooms and cook down until they’ve turned a deep golden brown (~15 minutes). Stir every few minutes and wait until they’ve released their liquid.
    3. Add water, coconut aminos, vinegar, cilantro, parsley & salt. Simmer for 15 minutes, until flavors have combined. Add cooked spaghetti squash noodles and simmer for another 3-5 minutes. Serve immediately.

    Hint: Make sure to completely cook the mushrooms down so they have released all liquid and are a golden brown color. The flavor can’t be beaten.

    This low-calorie vegan soup uses a blend of mushrooms for added flavor! It's AIP, Paleo, Whole30 & Top 8 friendly.

    Top tip

    Prepare the noodles ahead of time for an easier weeknight meal!

    Recipe

    Mushroom “Noodle” Soup

    This low-calorie vegan soup uses a blend of mushrooms for added flavor! It's AIP, Paleo, Whole30 & Top 8 friendly.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 15 minutes mins
    Course Main Course, Soup
    Servings 4
    Calories 324 kcal

    Ingredients
      

    Spaghetti Squash Noodles

    • 1 spaghetti squash
    • 1-2 tablespoon olive oil, divided
    • salt to taste

    Mushroom Soup

    • 1 lb mixed mushrooms (e.g. baby bella, shiitake, oyster)
    • ¼ cup olive oil
    • 4 garlic cloves, crushed
    • 2 large shallots, chopped
    • 1 cup cilantro, roughly chopped
    • ½ cup italian parsley, roughly chopped
    • 8 cups water
    • ⅔ cup coconut aminos
    • ¼ cup apple cider vinegar
    • 1 teaspoon salt
    • Chopped chives for garnish (optional)

    Instructions
     

    Spaghetti Squash Noodles

    • Heat oven to 400F.
    • Make a lengthwise outline around the squash with a small, sharp paring knife. Pierce the knife in multiple places on the outline. Continue making small slices around the squash until you can easily pull it apart.
    • Scoop seeds out of each half.
    • Brush each half with olive oil and sprinkle with salt.
    • Bake for 45 minutes, or until edges are slightly burned.
    • Let cool for at least 20 minutes then shred into noodles using a fork.

    Mushroom Soup

    • While noodles are cooling, heat oil in a large pot over medium-high heat. Add garlic and shallots, stirring occasionally, until fragrant (~2-3 minutes).
    • Add mushrooms and cook down until they've turned a deep golden brown (~15 minutes). Stir every few minutes and wait until they've released their liquid.
    • Add water, coconut aminos, vinegar, cilantro, parsley & salt. Simmer for 15 minutes, until flavors have combined. Add cooked spaghetti squash noodles and simmer for another 3-5 minutes. Serve immediately.

    Notes

    • Make sure to completely cook the mushrooms down so they have released all liquid and are a golden brown color. The flavor can’t be beaten.
    • Prepare the noodles ahead of time for an easier weeknight meal.

    Nutrition

    Serving: 1gCalories: 324kcalCarbohydrates: 36gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 1569mgPotassium: 733mgFiber: 7gSugar: 11gVitamin A: 1192IUVitamin C: 18mgCalcium: 97mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Hi, I'm Monica! The recipe creator, mushroom cultivator, and Crohn’s warrior behind Manifest2Heal. I use various remedies to stay in remission but this site shares only a couple with you: wholesome recipes and home grown shrooms. Thanks for stopping by and mush love! ♥️

    More about me →

    Did you know? In 2022 Colorado voters passed Prop 122: The Natural Medicine Health Act (SB 23-290) which decriminalized the personal use, sharing, cultivation and possession of 5 psychedelic plants and fungi. Under this Coloradans who are 21 years or older are allowed to grow and ingest mushrooms that contain psilocybin and psilocin for personal use.

    More info here →

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