Chunky Vegetable Soup

  • difficulty


  • serves


  • cooks in

    15 to 30 mins

  • calories

    267 per serving


  • 2 parsnips, chopped roughly into small chunks.
  • Half a large (or one small) butternut squash, roughly chopped into small chunks.
  • 1 large onion, finely chopped.
  • 3 large carrots, chopped roughly into small chunks.
  • 1 red pepper, chopped roughly into small chunks.
  • 2 tablespoons of coconut oil.
  • 1 clove of garlic.
  • 1/2 tablespoon. of ground black pepper.
  • 1 pinch of salt.
  • 1/4 tsp. cayenne pepper.
  • 200g of puy lentils.

Cooking Directions

  1. Put oil into a large pan and heat, then add vegetables and stir fry for 2 mins
  2. Add garlic, salt and pepper, and stir fry for a further 2 mins.

  3. Add stock and simmer until all vegetables are soft.

  4. You choose to blend it or leave it chunky.

  5. This will give you four good servings of soup -  it will last in the fridge for 3 days and you can reheat before eating or you can freeze for up to 3 months. Make sure you defrost thoroughly first.