Hearty Vegetable Noodle Soup

Sanitarium Health and Wellbeing New Zealand

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Hearty Vegetable Noodle Soup

Hearty Vegetable Noodle Soup

HeartyVegetableSoup1

10 minutes preparation
20 minutes cooking
easy difficulty
8 serves

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, crushed
650g butternut pumpkin, peeled and diced
1 red capsicum, diced
3 cups salt reduced vegetable stock
3 cups water
1 cup brown lentils, rinsed
1 x 420g can four bean mix, drained and rinsed
1 x 270g can corn kernals, drained
60g thin spaghetti, broken into pieces
1 cup baby spinach

Method

Heat oil in a large saucepan. Add onion, garlic, pumpkin and capsicum and cook over medium-high heat for 1-2 minutes.
Pour in stock and water and add remaining ingredients. Bring to the boil, then reduce heat and simmer covered for 20 minutes.
Stir through spinach and serve with a slice of crusty wholegrain bread.

Tips

This soup can be frozen in an airtight container for up to 3 months.
This soup can be pureed and served to toddlers and fussy children who may not enjoy a ‘chunky style’ soup.
For more fun, kids may enjoy alphabet shaped pasta rather than spaghetti.

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