You might think that noodles are off the table (or out of the soup) when you give up grains, but there are options! Vegetables cut with a spiral slicer, a vegetable peeler or julienne peeler make a wonderful noodle stand-in.
Zucchini, summer squash: About ½ pound (225 g) per serving. Cut with a spiral slicer, peeler or julienne peeler. Simmer in broth for 5 minutes, or until soft.
Sweet potato: About ¼ pound (113 g) per serving. Peel and cut with a spiral slicer or julienne peeler. Simmer in broth for 10 minutes, or until soft.
Celery root: About ¼ pound (113 g) per serving. Peel and cut with a spiral slicer or julienne peeler. Simmer in broth for 10 minutes, or until soft.
Parsnips: About ¼ pound (113 g) per serving. Peel and cut with a handheld julienne peeler or vegetable peeler. Simmer in broth for 10 minutes, or until soft.
Carrots: About ¼ pound (113 g) per serving. Cut with a handheld vegetable peeler or julienne peeler. Simmer in broth for 10 minutes, or until soft.
Spaghetti squash: About ¼ pound (113 g) per serving. Cut in half, scoop out seeds and roast in a 400°F (205°C) oven flesh down, with some water under the squash halves for 30–45 minutes, or until soft. Use a fork to remove the squash from the peel.