I love homemade soup, and these vegetables make up my favourite kind! Soup is so quick and easy to make and can feed a lot of people for very little money. My Husband is just not a fan of soup and so I try to make up batches for when I know he will be away for dinner or for me and the boys to eat at lunchtime.
I’m not as crazy about thick soups, I like more broth like soups like my Clean Eating Chicken Noodle Soup. This soup is quite broth like as well, so if you would like a little more body to it, try halving the water and stock powder.
Clean Eating Springtime Vegetable and Lentil Soup is a glorious bowl of vitamins and minerals. It contains protein packed lentils and tastes great served with a wholemeal pitta bread.
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Clean Eating Springtime Vegetable and Lentil Soup
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Published:- Yield: 6 Servings
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- Cook:
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Clean Eating Springtime Vegetable and Lentil Soup is a glorious bowl of vitamins and minerals. It contains protein packed lentils and tastes great served with a wholemeal pitta bread.
Ingredients
- 1/2 teaspoon Olive Oil
- 1 Red Onion diced
- 1/2 large Courgette (or one small) diced
- 1 Yellow Pepper diced
- 1 Red Pepper diced
- 8 Cherry Tomatoes halved
- 1 stalk Celery
- 1 liter Stock
- 1 tin Lentils drained and rinsed
- 1 pinch Sea Salt and Black Pepper optional
Instructions
- Place the oil into a saucepan with the vegetables and cook over a medium/low heat for 5 minutes.
- After 5 minutes, pour in the stock and bring to the boil.
- Once bubbling, reduce the heat and simmer for 15 minutes.
- In the last 4-5 minutes, add in the tin of drained lentils.
- Once the lentils are heated through, take the soup off the heat.
- Allow the soup to cool for a few minutes before blending with a hand blender.
- Season with sea salt and ground black pepper or chilli flakes to taste.