Ingredients 1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, crushed
650g butternut pumpkin, peeled and diced
1 red capsicum, diced
3 cups salt reduced vegetable stock
3 cups water
1 cup Sanitarium brown lentils, rinsed
1 x 420g can four bean mix, drained and rinsed
1 x 270g can corn kernals, drained
60g thin spaghetti, broken into pieces
1 cup baby spinach
Instructions1 onion, chopped
3 cloves garlic, crushed
650g butternut pumpkin, peeled and diced
1 red capsicum, diced
3 cups salt reduced vegetable stock
3 cups water
1 cup Sanitarium brown lentils, rinsed
1 x 420g can four bean mix, drained and rinsed
1 x 270g can corn kernals, drained
60g thin spaghetti, broken into pieces
1 cup baby spinach
Low fat
High fibre
High in iron
Dairy, nut and egg free
A tasty way to include legumes and veggies in your kid's meals.
Preparation time: 10 minutes
Cooking time: 20 minutes
Cookery rating: #
- Heat oil in a large saucepan. Add onion, garlic, pumpkin and capsicum and cook over medium-high heat for 1-2 minutes.
- Pour in stock and water and add remaining ingredients. Bring to the boil, then reduce heat and simmer covered for 20 minutes.
- Stir through spinach and serve with a slice of crusty wholegrain bread.
Serves 6-8
This soup may be frozen in an airtight container for up to 3 months.
This soup can be pureed and served to toddlers and fussy children who may not enjoy a 'chunky style' soup.
For more fun, kids may enjoy alphabet shaped pasta rather than spaghetti.
