Difficulty: Easy
Serves 8-10
When weather is getting cooler and I’ve got some veg in the fridge to use up, I love whipping up a simple soup to freeze and reheat for work lunches or on those nights I cannot be bothered making something more substantial. This recipe works with just about any veg you’ve got lying around, so use this recipe as a base and then get creative!
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 2cm x 2cm cube of ginger, peeled and finely chopped
- 1 red onion, diced
- 1 medium sweet potato, diced
- 2 potatoes, diced
- 1/4 kent pumpkin, diced
- 1 small head cauliflower, broken into small florets
- 2 tins crushed tomatoes
- 1.5 litres vegan stock
- 1 cup green lentils, rinsed
- 2 cups baby spinach
- Salt and pepper to taste
Method
- Add the olive oil to a large stockpot set on high before adding the garlic, ginger and onion.
- Stir and cook until the onion becomes translucent.
- Next, add the sweet potato, potatoes, pumpkin and cauliflower before adding the crushed tomatoes and vegan stock, followed by the lentils.
- Mix well and bring the mixture to the boil before adding the lid and reducing to a simmer.
- Cook for 30 minutes before adding the baby spinach, salt and pepper. Allow to cook for a further 5 minutes until the spinach is wilted.
- Serve immediately with your fave crusty bread.
Looking for more tasty soup recipes? Check out my Creamy Kale + Mushroom Soup, Split Pea + Smokey Tempeh Soup and Creamy “Fish” Chowder.
