Hearty Vegetable Soup
Dairy and lactose free
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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