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


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
Orange lentil, 1/2 cup
Garlic, 2 cloves
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


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.

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.
Michal Dinar Recipe by Michal Dinar
Vegetable Soup with Brown Rice Noodles
Perfect vegan vegetable soup without gluten