Hearty Vegetable Soup


Dairy and lactose free 

Serves 8

 Prep 10

 Cook 30

Enjoy a hearty bowl of soup for a quick and easy evening meal. Packed with vegetables, protein and fibre, it’s a healthy way to warm up on those cold winter evenings.


1 tbs olive oil

1 onion, chopped

3 cloves garlic, crushed

1 butternut squash, peeled and diced

1 red bell pepper, diced

3 cups low-sodium vegetable stock

3 cups water

1 cup brown lentils, rinsed

3 oz can four bean mix, drained and rinsed

1 can corn kernels, drained

2 oz thin spaghetti, broken into pieces

1 cup baby spinach


Heat oil in a large saucepan. Add onion, garlic, squash, and bell pepper and cook over medium-high heat for 1-2 minutes.

Pour in stock and water and add remaining ingredients. Bring to a boil, then reduce heat and simmer covered for 20 minutes.

Stir through spinach and serve with a slice of crusty wholegrain bread.

© Recipes and image kindly provided by Sanitarium Health & Welbeing Company. Find more recipes at www.sanitarium.com.au


This soup can be frozen in an airtight container for up to 3 months.

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