Kerry Withoos, Accredited Practising Dietitian


Vegetable Pasta Soup

Recipes > vegetarian

This 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.


  • 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


  • 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.