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Easy Vegetable Soup

Easy Vegetable Soup

Easy Vegetable Soup - Vegetarian, Vegan An easy, healthy soup recipe that is sure to please the whole family.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American, Australian, British
Servings 8 people
Calories 93 kcal


  • Large Saucepan with Lid
  • Sharp knife
  • Wooden Spoon
  • Vegetable Peeler
  • Blender (optional)
  • Measuring Jug and Spoons


  • 1 Tablespoon soy sauce
  • 100 grams dry red lentils
  • 1 leek
  • 500 grams pumpkin
  • 2 carrots
  • 1 sweet potato
  • 1 litre vegetable stock
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika


  • Remove skin from pumpkin, carrots and potato. Chop all vegetables up
  • Into a large stockpot, put the soy sauce and leeks. Heat on high heat until soy is bubbling, then add the washed and strained lentils. Stir to stop it sticking on the bottom of the pot. Cook for 5 minutes
  • Pour in the stock and stir
  • Add all the vegetables and seasonings. Bring to the boil then simmer for an hour
  • Taste test as it cooks - you may want to add more seasonings. I usually use much more salt, pepper and paprika than this but that may not be to everyone's taste. You could also add dried or fresh herbs to boost the flavour
  • Eat it just as it is, or blend it once cooled - it will look like pumpkin soup without the calories!
  • May be divided into 8 serves and frozen for lunches or quick meals


Recipe variations
You can add any other vegetables e.g. celery, potatoes, spinach, cauliflower, broccoli. I use up a lot of my vegetables that are getting a bit soft, just to use them up.
The vegetable stock may be substituted with chicken stock if you are not vegetarian.
Keyword Easy, Healthy, Vegan, Vegetable Soup, Vegetaria