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
  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.

Recipe reproduced with permission of Hurstbridge Primary School.

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

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