I love making soup and have never stuck to a recipe, I think it is one of those things that when you have the understanding of what thickens it (lentils/potatoes) and roughly what amount of stock you need (generally enough to cover the veg, plus a bit more) and the fact that you always start with frying an onion & garlic….then you can make whatever soup you like!

  • Vegan
  • Clean eating
  • Kid approved


  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 300g pumpkin, roughly chopped
  • 5 celery sticks, washed and chopped
  • 50g split red lentils
  • 1/8 tsp ground nutmeg
  • 600ml vegetable stock


Serves 3, or 2 adults and 2 children as we did

  1. Fry the onion and garlic in a little butter or virgin coconut oil until soft
  2. Add the remaining vegetables and lightly cook until softening, now add the stock and lentils and simmer for 15 minutes.
  3. Allow the sounp to stand for 5 minutes then puree it to a smooth consistency using a hand blender.
  4. Enjoy immediately, or (when cool) store it in the fridge/freezer for a quick meal another day.