Please use in season vegetables they are usually the most inexpensive and tasty. You can also modify this recipe to use all the vegetables left over in the fridge. If you don't use potato & rice noodles I have found it freeezes very well and can be a great base for curries, stews and spag bol.
400g pumpkin, peeled and cut into chunks
1 head of cauliflower, cut into florets
1 zucchini, chopped
3 large potatoes, peeled and diced
2 onions, peeled and diced
8 cups water
4 chicken stock cubes
Rice Noodles
Combine vegetables, water and stock cubes in a large pot.
Cover and cook over gentle heat for 15 minutes or until vegetables are tender.
Remove from heat and puree in a blender (or in the pan using a stick mixer) until tender.
Stir through the noodles, then serve.
400g pumpkin, peeled and cut into chunks
1 head of cauliflower, cut into florets
1 zucchini, chopped
3 large potatoes, peeled and diced
2 onions, peeled and diced
8 cups water
4 chicken stock cubes
Rice Noodles
Combine vegetables, water and stock cubes in a large pot.
Cover and cook over gentle heat for 15 minutes or until vegetables are tender.
Remove from heat and puree in a blender (or in the pan using a stick mixer) until tender.
Stir through the noodles, then serve.
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