Grated Carrot & Red Lentil Soup with Cabbage
A simple recipe for a hearty and healthy pot of grated carrot & red lentil soup with cabbage. Filling and delicious.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Easy Vegan Soup Recipes
Cuisine: Scottish, vegan
Keyword: cabbage soup, carrot soup, lentil soup, soup, vegan soup
Servings: 8 servings
Calories: 279kcal
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 stalks celery finely sliced
- 2 cloves garlic crushed or finely grated
- ½ white cabbage shredded
- 500 g red lentils rinsed
- 6 medium carrots coarsely grated
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 2 litres vegetable stock 4 stock cubes
- 1 pinch salt and pepper (generous pinch) taste to check seasoning and add more if you need to
Add the oil to a large soup pot and warm before adding the onion, celery and garlic. Saute until soft.
Add the cabbage and carrots and stir well, then add the spices and stir in. Cook gently for a few minutes.
Add the rinsed lentils and stock, stir well. Cook for 30-40 minutes until the lentils and vegetables are soft.
Season with salt and pepper and taste to check the seasoning.
Serve & enjoy!
- This soup can serve 6-8 depending on portion size and if you go back for more.
- You can blend soup smooth if you prefer a smooth soup.
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Once cool, your grated carrot and lentil soup can be decanted into an airtight container and kept in the fridge. It can be stored in the fridge for 4-5 days. Reheat in the microwave or in a pot.
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This soup can be kept in the freezer for 3-4 months. To defrost your soup, take a portion out of the freezer in the evening and leave it in the fridge overnight
Serving: 1serving | Calories: 279kcal | Carbohydrates: 47g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 61mg | Potassium: 897mg | Fiber: 22g | Sugar: 6g | Vitamin A: 7772IU | Vitamin C: 28mg | Calcium: 84mg | Iron: 5mg