Easy Homemade Vegetable Soup

Our tasty easy homemade vegetable soup is reassuringly comforting and filling. You can vary the ingredients depending on what you have hidden in your fridge and cupboards, for example, you could switch the variety of lentils you use or the white potatoes for sweet potatoes. Serve with crusty fresh bread. It is easy to make in a large batch and great to freeze in portion sizes.

Easy Homemade Vegetable Soup

Cook time 40 minutes

Serves 4 to 5

Ingredients

1 tablespoon cold-pressed rapeseed/olive oil

1 onion, peeled and diced

1 or 2 leeks, sliced

500g potatoes, clean & cut into rough pieces

2 medium carrots, peeled & sliced

2 sticks of celery (optional)

100g split yellow peas (or any lentil), rinsed

1.5L vegetable stock

100g to 200g frozen peas or mixed frozen vegetable

Pinch of Salt

Freshly ground black Pepper

To Serve

Avacado

Tortilla chips

Fresh coriander

Method

Add the oil to a large deep pan, gently heat. Now add the onion, leek and potatoes and sauté for 5 minutes, until the leeks and onions soften.

Pour in the vegetable stock and add the split yellow lentils, celery, and carrots. Add a good pinch of salt and freshly ground black pepper. Lower the heat and then simmer for about 20 to 25 minutes, until the lentils are soft and the potatoes can be speared with a fork.

Then remove one or two ladlesful of vegetables and place in a bowl to one side. Now using a handheld stick blender, blend the soup in the pan until it is smooth and creamy. Return the retained vegetables to the soup, stir through and add the frozen vegetables and return to heat until the frozen vegetables are cooked through.

To serve our easy homemade vegetable soup

Ladle into bowls and enjoy with crusty sourdough bread.

To store the vegetable soup

Store in the fridge in an airtight container for up to 2 days or freeze in portion sizes.

If you have enjoyed our easy homemade vegetable soup recipe you will also love –

Mexican Bean Soup

Easy Tofu Scramble