Spaghetti and vegetable Soup Recipe

I would recommend to opt for all organic vegetables for this recipe….

Preparation

Chop your favorite veggies into soup size, the vegetables in this soup are:

1 courgette

4 celery sticks

3 organic carrots

Frozen sweetcorn

1 - 2 red pepper

1 potato

1 butternut squash

3 organic tomatoes

Fresh dill

Can add organic spinach!

Bonus: can add organic beans such as kidney beans, black beans, canneli beans or chickpeas.

1)     Chop one onion into thin slices and fry in a pot with 3 to 4 tablespoons of olive oil.

2)     Crush 3 garlic cloves and cook them with the onions

3)     Fry the onions lightly brown.

4)     Meanwhile wash and cut 3 organic tomatoes into very small cubes.

5)     Add them to the pan and cook until they go all mushy.

6)     Add a teaspoon of red chilli powder, turmeric powder, and salt (or himalayan salt - only if advised by therapist).

7)     Optional – can add a gluten free vegetable stock cube.

8)     Once the mixture is soupy, add in all your veggies.

9)     Add boiling water or room temperature water to fill half of the pan.

10)  Cook on medium to high heat.

11)  Keep adding water when you need to so the vegetables can cook.

12)  After 30 minutes add 2 to 3 handfuls of organic spaghetti – break them into smaller lengths with your hands.

13)  Cook for 30 to 40 minutes until the vegetables are soft.

14)  Mix 1 tablespoon of cornflour with half a cup of water and then add it to the pan.

15)  The soup should thicken up.

16)  Add course black pepper and sprinkle of chilli flakes to the soup (according to your taste).

17)  Wash and chop fresh dill and add to your soup.

 Can serve up to 3 people.

This is a delicious, warm soup and an easy way to incorporate vegetables, herbs and beans into your diet.