PLEASE NOTE: The Department of Education and Training is currently reviewing the School Canteens and Other School Food Services Policy. The updated policy is expected to come into effect from Term 1 2018.
Hearty veggie soup

Hearty veggie soup

Serves: 12 cups or 4 medium bowls.

 

Ingredients

  • 1 tablespoon (20ml) olive oil
  • 1 onion, chopped
  • 650g butternut pumpkin, peeled and diced
  • 2 large carrots, peeled and diced
  • 2 large potatoes, peeled and diced
  • 1 leek, washed and sliced
  • 3 cups (750mL) vegetable stock, salt reduced
  • 3 cups (750mL) water
  • 1 can (400g) brown lentils, drained and rinsed
  • Crusty wholemeal bread or grainy rolls

 

Method

  1. Heat oil in large saucepan.
  2. Add onion, pumpkin, carrots, potatoes and leek. Cook over a medium to high heat for 1 to 2 minutes.
  3. Pour in stock, water and rinsed lentils.
  4. Bring to the boil and then reduce the heat and simmer covered for 30 minutes.
  5. Serve the soup with a slice of crusty wholemeal bread or a grainy roll.

 

Tip

  • Can be frozen. Defrost and reheat to serve warm on another day.

 

Category: Everyday (green)

 

Recipe reproduced with permission of Hurstbridge Primary School.