Protein-Rich Vegetable Soup
Prep. Time
20 minutes
Cook Time
1 hour
Servings
8-10 bowls
Difficulty
Easy
Gluten-Free, Nut-Free, Soy-Free
This soup has become a regular in our home — one of those quiet staples we return to week after week. It’s not flashy, but by the time everything’s simmering together, the kitchen smells warm and familiar. It’s a go-to on busy evenings when we want something wholesome and filling without too much effort.
What I love most is how satisfying it is without needing anything extra — just a bowl of this soup, maybe some bread on the side, and you’re set. The red lentils melt into the broth, giving it body, while the mix of vegetables adds texture and sweetness. And that handful of fresh parsley at the end brings it all to life. It’s comfort food, in the most nourishing sense.
Ingredients
2 celery stalks
1 medium yellow/white onion, peeled
1 zucchini
2 carrots, peeled
1 large russett potato, peeled
A bunch of parsley, stems removed
1 cup red lentils
1/2 butternut squash,peeled
Salt, to taste
Other seasoning (optional) - consomme (1 tbsp), black pepper (1 tsp)
Instructions
Slice the onion to rings/ half rings; Cut the celery and carrots to 1'' pieces; Cut the zucchini, potatoo and butternut squash to large chunks; Rinse the lentils 3-4 times in cold water, and rinse the parsley.
In a large pot, heat a splash of olive oil and add the onion, celery, and carrots. Sauté over medium heat for about 5–7 minutes until the vegetables begin to soften and the onions turn translucent. If you'd like to add seasoning, this is a good time to do so.
Stir in the potato, butternut squash, zucchini, and red lentils. Add salt & pepper, pour in water up to 1-2 inches below the edge of the pot, cover with the lid and bring to a boil.
Lower the heat and simmer for about 45 minutes, or until all the vegetables and lentils are tender. About 10 minutes before the cooking ends, add the parsley.
Taste to fix seasoning as needed, and serve hot with croutons or as is.
Notes
Feel free to change vegetables quantities or ratios as you please.
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I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!