WINTER VEGGIE SOUP

Veggie soup – the perfect food for winter weather. So cosy, warm and delicious!

A recipe full of vitamins, minerals, healthy carbs + proteins + fats. The best part about it – you can make a big batch and have your lunch or dinner sorted out for the next couple of days.

Here are all the ingredients you’ll need:

Just look at all these colors! Oh, there’s nothing better than colorful food, because different colors mean different nutrients. #eattherainbow

Print Pin

WINTER VEGGIE SOUP

Prep Time 15 minutes

Cook Time 45 minutes

Ingredients

• 1 onion
• 4 cloves garlic
• 1 tsp coconut oil
• 4 potatoes
• 1/2 cup green lentils (soaked overnight)
• 2 carrots (chopped)
• 1 green bell pepper
• 1 can tomato chunks
• 1 can coconut milk (full fat)
• 2 tsp dried oregano
• 2 tsp dried chives
• 3 bay leaves
• salt + black pepper to taste

Instructions

• In a large pot sauté chopped onion (with a pinch of salt) and garlic on some coconut oil.
• After 2 minutes add carrots, bell pepper and potatoes. Sauté another 5 minutes.
• Finally, add lentils, tomato chunks, coconut milk, bay leaves, oregano and chives.
• Stir and add about 1L-1,5L of water (to cover all the veggies).
• Bring to a boil, then cover the pot with a lid and lower the heat.
• Cook on low to medium heat for about 45 minutes or until the veggies become soft.
• At the end sprinkle some roasted pumpkin seeds on top and enjoy.