This hearty soup is packed with nutrient-rich vegetables and fibre-filled red split lentils, making it as satisfying as it is nourishing. Broccoli and cauliflower bring vitamin C, folate, and anti-inflammatory compounds, while squash adds a gentle sweetness and a dose of beta-carotene – great for skin, immunity, and eye health. The red lentils break down easily, helping create a naturally creamy texture while providing a solid base of plant-based protein and iron.
A touch of thyme gives it an earthy depth, and it’s all brought together with a comforting blend of garlic, onion, and vegetable stock. This is a brilliant make-ahead meal for busy days, and it pairs beautifully with a slice of sourdough.
This makes a lovely, thick soup. If you prefer a thinner soup, add more water.
The ingredient weights aren’t set in stone – use this as a guide, but you can use your own judgement. A bit more squash is fine. Only one broccoli? No problem. The soup will still be delicious.
1 – 2 large onions.
5 large cloves.
2 medium broccoli.
1 small cauliflower.
1 small squash.
Dried.
1tbsp.
Pink or sea salt contains trace minerals, unlike processed table salt, which is stripped of minerals and contains additives like anti-caking agents.
1tsp.
1/2tsp.
