This vegetable soup recipe is a real healthy winter warmer that you’ll want to make over and over again.
Many of us struggle to reach the recommended 5-a-day target of 5 fruit and vegetables but this soup will provide 2 of those 5 servings. It is also low in fat so it’s an excellent choice for anyone watching their weight.
Rich in fibre, this chunky soup recipe will fill you up and keep you fuller for longer. That could mean less snacking between meals which is always a bonus.
This vegetable soup recipe takes 45 mins to make and serves 4-6 people. If you don’t like a certain vegetables included in this recipe you could swap it for another root vegetable instead. For a seasonal dish with different flavours, try our spring veg soup recipe.
This recipe is perfect for making in bulk, have a look at some of our other batch cooking recipes and ideas for more inspiration!
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and diced
- 2 medium parsnips, peeled and diced
- 2 small leeks, trimmed and sliced
- 50g red lentils
- 400ml vegetable stock
- 100g green beans, trimmed and cut into short pieces
- 1 tbsp corn flour
- 750ml dairy-free milk like Oatly Enriched or Organic oat drink
Heat the oil in a large pan, add the onion, carrot, parsnips and leeks and cook gently for 5 minutes. Add the lentils, stock and simmer for 20 minutes, then add the green beans.
Blend the corn flour with a little of the Oatly then add to the soup with the remaining Oatly and simmer gently for 5 minutes.
Season and serve with crusty bread.
Top tip for making Vegetable soup
If you like, scatter some grated cheese on each portion of soup. For a non-vegetarian soup, add some diced ham or sprinkle with chopped crispy bacon.