Name: Chunky vegetable soup recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves: 4–6
Ingredients: 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

By Octavia Lillywhite

last updated 16 May 2023

in Recipes

This chunky vegetable soup is a bowl of immune-boosting, healthy, comfort food.

If you struggle to hit your five-a-day target, this soup is a secret weapon - with five veggies packed into the ingredients. It's easy to make, with no need for a blender - you simply boil it up and keep it chunky. It is also low in fat so it's an excellent choice for anyone watching their weight. This recipe serves 4-6 and it's a great one of taking in to the office for working lunches. It's better for your budget than popping to the local sandwich bar, too. In fact, it's one of our favourite cheap family meals.

Ingredients

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

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Method

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 this chunky 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.

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.