Member recipe

Leftover vegetable soup

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Cooking time

Prep: 15 minutes Cook: 40 minutes

Skill level



Serves 4

A great way to use up veggies which are slightly past their best! All kinds of vegetables work, add in parsnips, potatoes (white and sweet), celery, leeks etc... I like my soups quite thick, but if you prefer yours more watery then just leave to reduce for less time. Freeze and save for a rainy winter day.

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  • 1x onion
  • a good pinch of cumin seeds
  • chilli flakes to taste
  • 2 tbsp olive oil
  • 1x red pepper
  • 500g carrots
  • 2x large potatoes
  • 1x 400g tin chopped tomatoes
  • 1L vegetable stock
  • 150g red lentils
  • salt and pepper


  1. Rouglhy chop all the veg and potatoes, the smaller the pieces the quicker it cooks. No need to peel, just remove the ends of the carrots and pepper.

  2. In a large saucepan, dry fry the chilli flakes and cumin seeds until they start to release their juices.

  3. Add the olive oil, and fry the onion until softened.

  4. Add the stock, tomatoes, chopped veg, potato and lentils. Cover and simmer for 30 mins, or until the vegetables are soft.

  5. Whizz with a stick blender- if the soup is too thick for you then add some water, or if too thin then leave uncovered to simmer for another 5-10 minutes.

  6. Season with salt and pepper, then serve piping hot.

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