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Vegetable soup

Course Appetizer, Soup
Prep Time 20 minutes
Cook Time 25 minutes
Servings 10
Calories 138kcal

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

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: 138kcal | Carbohydrates: 25g | Protein: 8g | Sodium: 171mg | Potassium: 544mg | Fiber: 9g | Sugar: 2g | Vitamin A: 3945IU | Vitamin C: 8.2mg | Calcium: 42mg | Iron: 3.4mg