Vegetable Noodle Soup Vegetable Noodle Soup

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Peel and chop the onion, butternut squash, sweet potato and carrot.

Finely slice the zucchini into thin strips (like noodles).

Over medium-high heat add the olive oil in a saucepam.

Add the onions to the pan and fry until beginning to soften.

Add the carrots, sweet potato and butternut squash to the pan and continue to stir until the vegetables begin to colour slightly.

Add the fresh thyme to the pan.

Add the correct amount of stock to the pan, bring to the boil and then reduce the heat to a simmer.

Continue to cook until all of the vegetables have softened and are tender.

Add the coconut milk to the pan.

Add the zucchini noodles, and basil pesto. Continue to cook for a few minutes.

Distribute the soup among serving bowls.