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

"A wonderfully hearty soup, great for a lazy Sunday dinner. Suitable for vegans."
 
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photo by Jubes photo by Jubes
photo by Jubes
photo by bearhouse5 photo by bearhouse5
Ready In:
40mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Heat oil in a large saucepan.
  • Add onion, garlic, pumpkin and bell pepper and cook for 5 minutes.
  • Pour in water and add remaining ingredients except spinach, salt and pepper.
  • Bring to the boil, then reduce heat and simmer covered for 20 minutes.
  • Stir through baby spinach and season to taste with salt and pepper.
  • Serve.

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Reviews

  1. *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 :)
     
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