Veggie Soup v2

 

Made with floppy celery & hairy carrots...

mmm, I bet that sounds appetising! Haha. But seriously, this Winter dinner creation warms you up, fills you up and keeps you there. It's a Meatless Monday dinner you can feel good about, without compromising taste! 

At the end of the week when all you have left in the crisper drawers are hairy carrots and floppy celery; this is your answer. It might not look like a 5* restaurant meal, but it is easy, cost-effective (using up leftover veg!) and is actually really tasty! 

As long as you keep an eye on it to make sure there is enough water so it doesn't stick & burn – you can't really overcook stoup! The longer its cooked, the more ‘soupy’ it becomes. I personally prefer to keep my veggies fairly crunchy - which also happens to improve the nutrient availability. 

This recipe is perfect for your scraggly end-of-the-week fresh produce and is a great source of plant-based protein to keep your tummy satisfied for longer. Freeze the leftovers (there will be ALOT) and keep them on hand for a quick and easy meal through the week.

Enjoy this recipe? Please post your comments below!

Prep Time5 minsCook Time20 minsCategory, , ,

Ingredients:

 4-6 potatoes; mix of white & sweet
 ½ Cauliflower
 5 Celery stalks
 3 Medium carrots
 1 Brown onion (leek is nice too)
 ½ cup Dry red lentils
 3 Garlic cloves
 1 ½ cups Frozen peas & corn
 1 l vegetable stock liquid, or 2 heaped tsp bouillon with 1L water

Instructions:

1

Dice your veggies and chuck the lot into a slow cooker on high. I add extra boiling water to start it off, making sure all the veggies are covered.

NOTES
2

This makes a huge batch (will easily feed 8+ adults!) and freezes really well, so is perfect for advance meal prep. Just freeze in individual serves and reheat as needed.

3

As I mentioned in the description, you can use whatever end-of-the-week veggies you have left over. My veggie soup is never exactly the same and I often play around with things like cannelini beans, chickpeas, adding some chilli flakes for a spice kick, cooked rice, frozen mixed veg, leeks, spinach...

Ingredients

 4-6 potatoes; mix of white & sweet
 ½ Cauliflower
 5 Celery stalks
 3 Medium carrots
 1 Brown onion (leek is nice too)
 ½ cup Dry red lentils
 3 Garlic cloves
 1 ½ cups Frozen peas & corn
 1 l vegetable stock liquid, or 2 heaped tsp bouillon with 1L water

Directions

1

Dice your veggies and chuck the lot into a slow cooker on high. I add extra boiling water to start it off, making sure all the veggies are covered.

NOTES
2

This makes a huge batch (will easily feed 8+ adults!) and freezes really well, so is perfect for advance meal prep. Just freeze in individual serves and reheat as needed.

3

As I mentioned in the description, you can use whatever end-of-the-week veggies you have left over. My veggie soup is never exactly the same and I often play around with things like cannelini beans, chickpeas, adding some chilli flakes for a spice kick, cooked rice, frozen mixed veg, leeks, spinach...

Veggie soup v2
By | 2018-06-23T11:00:33+00:00 June 23rd, 2018|0 Comments

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