Golden vegetable soup

    30 min

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


    Buckinghamshire, England, UK
    22 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)