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

“A wonderfully hearty soup, great for a lazy Sunday dinner. Suitable for vegans.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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.

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