Dive into a bowl of this Warming Vegetable Soup this fall. It’s hearty, healthy and packed full of so much goodness. Made with potatoes, carrots, onions, lentils and all wrapped up in warming stock and topped off with a little fresh parsley. Serve it with the Fluffy White Dinner Rolls for the perfect fall dinner.
Okay, so it might not quite be cool enough outside for me to be making this, but I am. The calendar says it is fall so I am pretending the temperatures are cool enough for this Soup. And besides who doesn’t love a great bowl of warming soup? Sure it might not be quite cool enough for us here in southern Spain, but I’m sure some of you would be happy to dive into this soup today.
Anyway, I’m a pretty big Soup fan and this one like my Chicken & Vegetable Soup are no exception. It brings together some pretty basic ingredients which result in a flavoursome and tasty soup that you will all love.
Notes About The Warming Vegetable Soup
- I would try to stick to the ingredient list in the recipe card below to make the best soup possible.
- However, onions can easily be substituted for leeks in this case.
- As well, if you prefer, you can use chicken stock in place of vegetable stock.
Well friends, that’s just about it for the Warming Vegetable Soup. If you get a chance to make it, let me know. I’d love to hear from you in the comments below. I’ll be back in a few days with a delicious Seafood dish to share. So be sure to check back for that one. Until then, keep on cooking!
Here’s Some More Warming Soups
Warming Vegetable Soup
Ingredients
- 1 medium leek cleaned trimmed and finely sliced
- 3 stalks celery roughly chopped
- 3 medium potatoes peeled and cut into 2 inch pieces
- 5 medium carrots peeled and roughly chopped
- 2 Cups lentils cooked
- 2 garlic cloves peeled and crushed
- 2 bay leaves
- 1 tablespoon olive oil
- 4 1/2 cups vegetable stock
- 1 Tablespoon Worcestershire sauce
- Small bunch of fresh chopped parsley
- Salt and pepper to taste
Instructions
- In a large stainless steel pot, heat oil and garlic. Brown the garlic for a minute and then add the leeks, celery and bay leaves. Cook over high heat for 10-15 minutes, or until browned and soft. Reduce heat to medium high and add the potatoes and carrots. Cook for around 5-8 minutes stirring regularly to get the vegetables coated in the pan flavours.. At this point add the stock, Worcestershire sauce and the lentils and bring to a boil. Reduce heat to medium-low, cover and let simmer for 30 minutes or so. Remove from heat and toss in the fresh parsley and season with salt and pepper. Ready to serve or even better after it sits for an hour or so.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
