Vegetable Soup with Brown Rice Noodles
Gluten-free vegan vegetable soup combined with orange lentils and brown rice noodles - a vegan soup that warms the heart on a cold winter day
- StartersType
- EasyDifficulty
- 10 minPrep. Time
- 2Serving/Unit
Ingredients
Potato, 1 medium unit
cut into cubes
Carrot, 1 large unit
cut into cubes
Zucchini, 1 medium unit
cut into cubes
Boiling water, as needed
Pea and carrot mix, 1/2 cup
Corn kernels, 1/2 cup
frozen
Orange lentil, 1/2 cup
Garlic, 2 cloves
chopped
Salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Cumin, 1/4 flat teaspoon
Hawaij for soup, 1/4 flat teaspoon
Dried parsley, 1 heaping teaspoon
Dried dill, 1 heaping teaspoon
Whole brown rice noodles, 150 g
cooked according to the manufacturer's instructions
Preparation
1. Place the potato, carrot and zucchini in a pot, and add about 3 cups of boiling water.2. Bring to a boil and add the pea and carrot mix and corn.3. Bring to a boil again and add the lentils, garlic and spices.4. Mix well and cook with the lid closed for about 30 minutes or until the vegetables are ready.5. Taste and adjust seasoning.6. Place the soup in a serving dish, add the cooked noodles and serve hot.7. Bon appetite (:Total time: 30-60 min
The spices in the recipe are according to personal taste.
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| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 626 cal | 121 cal |
| Proteins | 23 g | 4 g |
| Carbohydrates | 130 g | 25 g |
| Fat | 3 g | 1 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by Michal Dinar
Perfect vegan vegetable soup without gluten