Vegetable & Noodle Soup (Gluten, Dairy and Egg-Free)

Submitted by bearhouse5

"A wonderfully hearty soup, great for a lazy Sunday dinner. Suitable for vegans."

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 6-8

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.

Reviews

[Jubes]

*Reviewed for PAC Sept/October 2007* This is a delicious soup. Great flavour and texture combination. The lentils thickened the soup and the gluten-free spaghetti pieces were a great addition (they didn't go soggy like rice noodles). Left-overs will be my lunch for tomorrow at work. Thanks for sharing a great recipe. This one will definitely be made again :)