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!
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)
- Heat the oil in a very large pot over a medium heat.
- 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.
- All your veggies, lentils and stock.
- 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.
- Remove the soup from the heat.
- 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!
- 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.
- 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.