Mushroom “Noodle” Soup

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.

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• 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.

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.

Top tip

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

Recipe