There is something about a steaming hot bowl of homemade soup that makes you feel instantly better.  I have cravings for Pho on a regular basis (I am talking weekly) and finding a good Vietnamese takeaway restaurant in country Victoria is nothing short of a challenge. Especially during our very long Covid lockdown. So winge over, the next best thing to do is to make your own soup.  This recipe is for a delicious and nutritious vegetable noodle soup – and by swapping the noodles for zoodles you have a low carb highly nutritious bowl of goodness and a lot of slurpiness.

For the zucchini noodles, you do have to own a gadget.  You can get these at most kitchen stores, or even variety of shops.  I got mine online from for free.  (um full disclosure, not… for… free, you have to sign up and then get it for the cost of postage. But be aware that the gadgets on wish may take a while to deliver.  And, under no circumstances, buy trousers from them… just saying!


3 tablespoons of olive oil

1 large leek sliced up to the dark green bits and washed thoroughly (no one likes gritty soup)

1 medium onion finely chopped

4 large carrots chopped fine – chunky

1 large parsnip chopped fine – chunky

3 stalks of celery sliced 

4 cloves of garlic crushed

1 handful of chopped kale

(if while looking in your fridge you also have other colourful vegetables that you like and can have, throw these in too, don’t hold back)

1 zucchini (grated into zoodles – zucchini noodles)

1 small bunch of parsley

2 cups of either vegetable stock or chicken bone broth.

3 cups of water

Sea salt to taste

In a large pot saute the olive oil, leek and then add the garlic, add the rest of the vegetables and saute for a further 10 minutes.  This precooking stage really adds to the flavour. Add the stock and water and bring to the boil, turn the heat down and simmer for 20 minutes.  Once the soup has thickened and the vegetables are soft, add the, freshly chopped herbs and zoodles and place a lid on the pot and rest for 10 minutes.  Season to taste