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Warming Veggie Noodle Soup

V, GF
Servings 6 people
Author Ashley

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, finely diced
  • 1 garlic clove, minced
  • 2 teaspoons fresh thyme
  • 1/2 teaspoon paprika
  • 1 large carrot, peeled and finely diced
  • 1 cup corn fresh or frozen
  • 3 large tomatoes, peeled and quartered
  • 1 red bell pepper, finely diced
  • 4 cups vegetable broth
  • 1/2 cup Gogo Quinoa Anelli pasta
  • 1/2 zucchini, finely diced
  • sea salt and pepper

Instructions

  • Heat the olive oil over medium heat in a large soup pot. Add the onion and garlic and sauté until the onions are translucent, about 7-10 minutes. Add the spices, stirring constantly for about one minute. Add the carrots, corn, tomatoes, red pepper and season generously with salt and pepper. Continue to sauté for a further 10 minutes or so.
  • Add the vegetable broth and bring to a boil. Once boiling, reduce to a simmer and cover. Allow the soup to cook, covered, for about 5 minutes.
  • Add the noodles and zucchini and simmer for a further 10 minutes. Remove the pot from the heat and enjoy immediately or store in an air-tight container in the fridge for up to 5 days.