Lentil & Silverbeet Soup

Information

Prep: 10 mins | Cook: 25 mins | Serves: 2 | Gluten Free

Ingredients list

• 1 tin brown lentils, drained and rinsed
• 2 cups pumpkin, roughly chopped
• 1 sweet potato, roughly chopped
• 2 carrots, roughly chopped
• 1 zucchini, roughly chopped
• 2 celery stalks, whole (including leaves)
• ¼ cauliflower, roughly chopped
• ½ brown onion, diced
• 1 silverbeet, finely chopped
• 2 spring onion stalks, whole
• 4 cups vegetable stock
• 1 small knob ginger
• 1 handful fresh parsley (leaves for garnish, stems for soup)
• 1 tsp ground cumin
• 1 tsp turmeric
• 2 bay leaves
• 1 tsp black pepper
• Optional: 2 garlic cloves

Method

1. Place a large saucepan over medium-high heat. Add a splash of vegetable stock, then sauté the onion, garlic (if using), and spices until softened and fragrant.
2. Add celery, ginger, remaining stock, spring onion, cauliflower, sweet potato, pumpkin, parsley stems, and carrots. Top up with hot water until the vegetables are covered.
3. Cover the pot and bring the soup to a gentle simmer.
4. Stir in lentils, zucchini, and silverbeet. Simmer on medium heat for 25 minutes, allowing all flavors to meld.
5. Serve hot, garnished with fresh parsley leaves.

Tips:

Cut your vegetables to your preferred size—larger pieces give a heartier bite, smaller pieces create a smoother texture.

This soup freezes beautifully, making it perfect for meal prep.