Easy Winter Veggie Soup

This winter warmer is based around seasonal winter veggies; carrot fennel and onion. Packed with immune supportive vitamins, minerals, anitioxtdants and plant based protein; this filling winter bowl of goodness is not only nourishing but also damn tasty. 


Ingredients (serves 2-3)

1 large fennel bulb, quartered

4 medium carrots, quartered

1 brown onion, quartered 

1 garlic

1 tin brown lentils, rinsed and drained

2 tbsp. olive oil

2.5 cups vegetable stock

2.5 cups water 



Pre heat oven to 230 degrees celsius

On a baking tray place quartered fennel, carrots and onion. Drizzle with olive oil, add minced garlic, season with salt and pepper and toss until all veggies are coated

Place veggies on the low rack in the oven, bake veggies, tossing occasionally, until browned and tender - approx. 20 to 30 minutes

Once cooked take half of veggies and place in a blender with veggie stock and drained lentils, blend until very smooth

Transfer to a medium saucepan and repeat with remaining vegetables and water

If a thinner consistency is preferred, add extra water to blended ingredients

With blended ingredients added to saucepan, simmer on stove for 5 to 7 min

Serve soup seasoned with salt and pepper


Tip- to bump up the protein serve with 1 slice of high protein seeded toast and topped avocado 



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