Simple Spicy Veggie Soup

This soup is amazing – it is so quick and easy and tastes great. Perfect for meal prepping. It’s so delicious and satiating you can easily enjoy a big bowl of this on its own or pair it with some toast if you fancy something extra!

A couple of notes:

• If you want to make it richer and creamier you can substitute some of the stock for coconut milk. If you want a thicker soup just decrease the amount of liquid and if you want a thinner soup just add more stock!
• I used homemade veg stock so added salt to my soup but if you use store bought then take it easy on the salt, the stock may give it enough!
• Add as much chili paste and chili as you like. Pastes can often vary greatly in how spicy they are so tailor this to your taste and ingredients.
• Nothing needs to be chopped properly and neatly – it will all be blended up at the end!

 

Ingredients:

1 1/5 tbsp olive oil

2 onions (chopped)

2/3 garlic cloves (chopped)

1 chili (chopped, optional)

Half a small jar of Thai red chili paste (approx. 2/3tbsp)

1 potato (chopped)

3 carrots (chopped)

2 parsnips (chopped)

Half a butternut squash (chopped)

1.5 cups lentils (approx. 300g)

8 cups veggie stock (2 litres)

 

Salt and pepper to taste

 

Time: 45 minutes (additional 25mins if you decide to simmer to thicken)

Serves 6-8

 

1. Heat the oil in a very large pot over a medium heat.
2. Add the onions and cook stirring occasionally for 5-7 minutes until they go translucent. Add the garlic and chili (if using) and cook for 1 more minute. Add the Thai chili paste and give it all a stir.
3. All your veggies, lentils and stock.
4. Bring the mixture to a boil, reduce to a simmer, cover and cook for 25 minutes or until the veggies are soft and the lentils are cooked.
5. Remove the soup from the heat.
6. Using an immersion blender, blend the soup until smooth. You can also do this in a normal blender but you may have to do it in batches!
7. You can serve now or if you want to thicken the soup a little you can return the pot to a low heat and leave it to cook for another 25 minutes uncovered.
8. If you’re storing the soup, let it cool completely and store in containers in the fridge or freezer. It’ll last in the fridge for a week and the freezer for 3 months.