Hearty veggie soup

Makes 12 cups or 4 medium bowls
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Veggie soup in white soup bowl
g Best choice Main meal

Recipe reproduced with permission of Hurstbridge Primary School. The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

  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.

Recipe tips

  • Soup can be frozen.
    Simply defrost and reheat to serve warm on another day.

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Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

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