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Vegetable soup
Course
Appetizer, Soup
Prep Time
20
minutes
minutes
Cook Time
25
minutes
minutes
Servings
10
Calories
138
kcal
Author
Samantha Pickthall
Ingredients
2
litres (8 cups) vegetable stock
250
g
red split lentils
1
large red onion,
peeled and quartered
2
large carrots,
roughly chopped
2
medium white potatoes,
peeled and cubed
1
small-medium sweet potato,
peeled and cubed
3
stalks celery,
trimmed and roughly chopped
2
vegetable stock cubes
1
heaped tsp Vegemite
Salt & pepper,
to season
US Customary
-
Metric
Instructions
In a large pot over medium-high heat, add stock and lentils. Bring to a boil, stirring occasionally.
Once boiling, reduce heat to low.
Chop each vegetable in a food processor into small chunks/diced.
Add all vegetables into pot. Mix well to combine.
Add stock cubes, vegemite, salt and pepper to season. Mix well.
Bring to a boil over high heat. Once beginning to boil, reduce heat to low and simmer for 20 minutes. Stirring occasionally.
Remove from heat and serve.
Enjoy!
Notes
Store in an airtight container, refrigerated, for 1 week.
Nutrition
Calories:
138
kcal
|
Carbohydrates:
25
g
|
Protein:
8
g
|
Sodium:
171
mg
|
Potassium:
544
mg
|
Fiber:
9
g
|
Sugar:
2
g
|
Vitamin A:
3945
IU
|
Vitamin C:
8.2
mg
|
Calcium:
42
mg
|
Iron:
3.4
mg