Hearty Winter Soup

My favourite time of year is Autumn/Winter. I love the cold weather, the cool crisp air, listening to the sound of the rain, all while being cosy indoors with a blanket and a heart and soul warming meal.

Now that we are approaching the cold, it is time to get creative with meals again that will make my soul happy! I created this super easy, super chunky, nutrient dense soup that did just that! It loaded with flavour, essential nutrients and makes for perfect leftovers the following day! This recipe is both completely plant based and gluten free so no one needs to miss out 🙂

Here we go…..


  • 1 tbs grape seed oil
  • Medium red onion
  • 2 cloves of garlic
  • 1 ltr organic vegetable stock
  • 1 ltr filtered water
  • 1 tsp sweet paprika
  • 1 tsp ground turmeric
  • Pinch of Celtic sea salt
  • Pinch of black pepper
  • 1/2 cup of quinoa pasta (or any pasta of your choice)
  • 4-5 small potatoes peeled and diced
  • 1/4 cup of red lentils (pre-soaked)
  • 1 medium zucchini
  • 1 purple carrot
  • 1 yellow carrot
  • 1 orange carrot
  • 4 button mushrooms
  • 1-2 cups of chopped kale
  • 1-2 stalks of celery
  • 1 jar of chopped tomatoes


  • Lightly sautĂ©e onions and garlic in grape seed oil, until they become transparent (3-5 mins)
  • Add the spices and mix through well
  • Add the carrots, celery, mushrooms and lentils and potatoes and stir through, coating them in the seasoning
  • Add the stock and water and bring to a light simmer
  • When the lentils and potatoes are half cooked, add the zucchini and pasta (these will not take long to cook)
  • Add in the jar of tomatoes one the lentils are almost completely cooked (adding in before will cause the lentils to take much longer to cook)
  • Add in kale at the end as it does not need to be cooked, just allow it to wilt a bit and it will remain completely nutrient dense
  • Check for seasoning and add if you feel anything is lacking
  • Serve and enjoy

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