Root Veggie Soup – Meatless Mondays

This is one of my favourite soups and it is really easy to make! My whole family loves it including Button and you will see his little soup covered mush at the end of the post. What I like about this soup is once you have done your chopping its a case chuck it in and let it do it’s thing!

  • 1 cup red lentils
  • 1 parsnip
  • 2 carrots
  • 1 small turnip/swede
  • 1 leek
  • 1 sweet potato
  • 5 brussels sprouts (hear me out!)
  • 2 peeled garlic cloves
  • veggie stock cube
  • small sprinkle of salt

This is so easy Ra-Ra helped me make this which helped get her to eat it!! Firstly peel and dice the turnip and sweet potato and place in a large pan or the base of a steamer. Half the brussels sprouts and garlic, toss into the pan. Top and tail (or cut the tops and bottoms off) the leek, parsnip and carrot and slice no need to worry about being thin slices or all uniform sizes, again chuck into the pot.

The next part of the soup is to add the lentils, stock cube and the salt. You really only need a little bit of salt but we have made this once without the salt and it really needed it – even 00Steve who doesn’t like much salt at all said it needed it. Cover the veggies with water – if you don’t have a lot of time then use boiling otherwise cold is just fine, you want the water to be about an inch or so higher than the veg.

Place a lid on and leave to simmer until the veggies have softened now you could leave this as is but we prefer a chunky/smooth soup so we use a stick blender to get it to a consistency we are happy with. If you want to use a normal blender I recommend that you leave it to cool as *kaboom!* Trust me I have learnt the hard way! And then that’s it! it keeps quite well for a couple of days in an air tight container in the fridge.

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