Golden vegetable soup

Golden vegetable soup


5 people made this

About this recipe: Serve this vegetarian soup with snipped chives and crusty bread. Pile with grated cheese for a filling lunch or light meal.

MarlowMethodistChurch Buckinghamshire, England, UK

Serves: 4 

  • 25g butter
  • 1/2 swede, cut into matchsticks
  • 1 large carrot, chopped
  • 1 onion, chopped
  • 1 large celery stalk, chopped
  • 1 tablespoon lentils
  • 1 teaspoon turmeric
  • 1 litre vegetable stock
  • Salt and freshly ground black pepper, to taste
  • Snipped chives, to garnish

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Melt the butter in a large saucepan over medium heat. Add the swede, carrots, onion and celery and cook gently for 2 minutes. Mix in the turmeric and lentils until fragrant, about 1 minute.
  2. Pour in the stock, season with salt and pepper and bring to the boil. Reduce the temperature and simmer until the lentils are tender, 15 to 20 minutes. Blend for a puree soup, if desired.
  3. Serve garnished with snipped chives.


Use whatever leftover vegetables you have in the fridge for a variety of soups.

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