Creamy vegetable soup with lentils

Warm creamy soups are our best friends in winter. Not only do they warm you up wonderfully, they also fill you up effectively and fill you up. You know – watery soups with floating cooked veggies are REALLY unappealing, but they’re no good either. That’s why we present you with a soup – actually a stew – that’s good, that fills you up, that fills you up.

This recipe is also a wonderful opportunity to introduce you to wonderful frozen vegetables. Frozen spinach is not only incredibly healthy, it’s also incredibly delicious. As we don’t have fresh spinach available in winter – even if we can get it in the store we prefer not to buy it because it’s certainly not local – frozen is wonderful, just as healthy and always available. Fresh spinach is quick to blanch, chopped and freeze.

However, spinach that has been chopped and combined into smaller cubes has a variety of uses. Purchase a large bag of frozen diced spinach, store in the freezer, and consume regularly. Just four such cubes enrich the soup beautifully – both aesthetically and nutritionally. Use it to enhance soups, curries, chillies and prepare creamy spinach (LINK:

Before we look at how to make soup and what you need, here are some more phenomenal soups for the winter months:

• Pointed Cabbage: Soup with cabbage, potatoes and vegetables

• Really easy and delicious creamy pumpkin soup

• Pumpkin soup with broccoli and spaghetti

• Vegetable iota with sauerkraut

• Tomato and carrot soup

• Excellent soup with red lentils and vegetables

• Fantastic fish soup with lots of vegetables

All soups can be found under the soup label

Have a good run!

For more excellent and healthy recipes visit

Ingredients for 4 persons):

olive oil

1 onion

1 onion

2 stems green

4 cloves of garlic

1 cup diced pumpkin

3 roots

4 smaller potatoes

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

about 250 g raw or cooked lentils

2 l vegetable stock base (or boiling water and vegetable stock cubes)



1 cup frozen spinach

1 bunch of fresh parsley

1 teaspoon wine vinegar


Chop onion and garlic. Dice the carrots, celery, potatoes and pumpkin. Rinse the lentils under cold water and drain well.

Heat a tablespoon of oil in a large skillet and slowly sauté the onions, greens, and carrots over low heat. When the veggies are slightly soft, add the minced garlic and cook until the garlic smells nice.

Toss the potatoes and squash (and raw lentils if using raw) into the shrimp, add the spices and bay leaf, and pour over the vegetable stock base. Stir and cook for about 15-20 minutes to cook the vegetables. Then add the lentils (if using cooked), spinach, chopped parsley and pepper to the soup and stir and cook for at least another 5 minutes to melt and mix the spinach into the soup and heat the lentils.

Remove the bay leaf from the broth, then put a spoonful of the broth in a bowl (or blender) with some vegetables, add 5 tablespoons of olive oil and mix until thick. Pour the thick mixture into the shrimp to the soup, add a teaspoon of vinegar and stir and bring to a boil. Then taste the soup, adding salt and pepper to taste. Bring the soup to a boil again, then serve and serve the soup. Garnish with parmesan chunks and fresh parsley, if you like.

A little more info about the recipe:

• Use any edible yellow squash. You can also use frozen cubes (prepare these when the squash is in season). You can also replace it with green zucchini in the summer.

• You can use cooked or raw lentils of any color.

• Fresh or frozen spinach works great.

• Instead of the soup base, use boiling water and a stock cube.

• Wine vinegar can be replaced with a small teaspoon of lemon or lime juice.

• Prepare more of this soup ahead of time and enjoy for several days. It keeps well in the fridge, but you can also freeze it.


Leave a Comment

Your email address will not be published. Required fields are marked *