What could be more cosy than a steaming bowl of soup on a chilly day.

I just love soup! its my favourite comfort food because its guilt free and super nutritious, with the added bonus that you can use all your left over vege that you already have.

The ingredients I have used tend to be my base, but you can really throw anything in the pot with a fabulous end result, the key is using a really nice stock, I love to use Massel 7s beef stock, because the stock is vegan, lactose and gluten free and super tasty.

"Soup is the song of the hearth, and the home"

Louis P. De Gouy

Vegetable soup

  • Prep: 25 mins
  • Cook: 60 mins
  • Total: 1.25 mins
  • Servings: 6


  • 1 brown onion
  • 1 carrot
  • 2 potatoes
  • 3 stalks of celery (also use the leaves)
  • 5 cloves of garlic
  • 3 cropped mushrooms 
  • 1 Tbs of grated ginger
  • 1/2 cup of red lentils
  • 2 litres of water
  • 5 cubes of massels stock
  • Splash of olive oil

Vegie goodness
Vegie ​​goodness


Step 1

Grate the ginger, dice onion and garlic, cut all your veg into rustic bite size pieces.

Make your stock by dissolving the cubes in 1 cup of boiling water.

Step 2

Heat your oil in a large pot, lightly stir-fry all of your vegies for a few mins on a medium heat, until they become aromatic.

Add your stock, lentils and water, simmer over a medium heat for 1 hour. Add salt and pepper if you desire.

I hope you enjoy my tasty soup recipe, and it fills your heart and belly with earthy goodness.

Love and blessings, till next we meet.

Hollie x

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