Vegetable Pasta Soup
Recipes > Smaller MealsThis is an extremely nutritious soup high in fibre that is very filling. A complete meal in itself or a great side to a steak, piece of chicken or fish.
Ingredients
- 2 medium potatoes, cut into thick cubes
- 1 large carrot, sliced thickly
- 1 zucchini, sliced thickly
- 2 tomatoes, chopped
- 100g green beans
- 150g pumpkin, cut into thick cubes
- 4 cups prepared vegetable stock. I use Massell 7's stock cubes
- 150g gluten free spaghetti, cut into thirds.
- 1 tablespoon garlic infused olive oil
- Salt and pepper to taste
Method
- Cook the potato, carrot and pumpkin in the garlic oil for 5 minutes, stirring. Add the stock and simmer for 15 minutes. Add the beans, zucchini, tomato and pasta and cook for a further 10 minutes or until the pasta is cooked.
- Season with salt and pepper.