Very Vegetable Soup

Rated 4.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Calories

530

This soup is brimming with a medley of fresh vegetables, including carrots, courgettes, leeks, and spinach. Red lentils add a boost of plant-based protein and texture, while the fragrant addition of fresh basil elevates the taste. Slowly simmered in a rich vegetable stock and gently seasoned with pink Himalayan salt and black pepper, this soup is both comforting and nutrient-dense. It’s a perfect meal on its own or can be paired with boiled or poached eggs for an extra protein kick. Ready in just 30 minutes, it’s a quick, healthy option for the whole family.

Ingredients

1 tbsp coconut oil
1 litre of vegetable stock
1 large onion, chopped
2 carrots peeled and sliced
2 celery sticks, chopped
50g red lentils
1 courgette, chopped
1 leek, sliced
1 large handful of baby spinach
1 tbsp fresh basil, chopped
Pink Himalayan salt
Black pepper

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Directions

Heat the oil in a large lidded pan. Add the celery, onion and carrot to pan and fry gently for 10 minutes. Then add the lentils and fry for a further minute.
Pour in the hot stock, adding the tomato purée and stir well. Finally add the courgette, leek and bring to boil, then cover and simmer for 15 minutes.
Add the basil and cook for 5 minutes longer until the vegetables are just tender.
Season with salt & pepper to taste.
Serve with a side of boiled or poached eggs for extra protein if desired and throw in a large handful of baby spinach once served.