Vegetable & Noodle Soup (Gluten, Dairy and Egg-Free) |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
A wonderfully hearty soup, great for a lazy Sunday dinner. Suitable for vegans. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
3 garlic cloves, crushed |
1 1/2 lbs pumpkin, peeled and diced |
1 red bell pepper, diced (or green) |
6 cups water |
1 tablespoon vegan chicken bouillon powder (or to taste) |
1 cup dried red lentils |
15 ounces kidney beans, drained & rinsed |
15 ounces corn kernels, drained |
4 ounces thin gluten-free pasta (spaghetti, broken into pieces) |
2 cups baby spinach, roughly chopped |
salt and pepper, to taste |
Directions:
1. Heat oil in a large saucepan.
2. Add onion, garlic, pumpkin and bell pepper and cook for 5 minutes.
3. Pour in water and add remaining ingredients except spinach, salt and pepper.
4. Bring to the boil, then reduce heat and simmer covered for 20 minutes.
5. Stir through baby spinach and season to taste with salt and pepper.
6. Serve.
|
|