This delicious Red Vegetable Soup recipe is incredibly nutritious, gluten free, vegan and ready in just over 30 minutes.
RED VEGETABLE SOUP
Soup is one of those fantastic, simple dishes that can be made using a huge range of ingredients. We are likely to have enough ingredients in our fridge and/or cupboard at any given time to be able to make a decent soup.
My Red Vegetable Soup came about because I happened to have all the ingredients in my fridge. Apart from the lentils, which came from the cupboard. What struck me was that most of them were red. So this recipe really named itself. My only job was to cook it.
We know that green vegetables are super rich in vitamins and minerals essential in our diet. But all vegetables are healthy and all contain different nutritional benefits.
For example, tomatoes contain a large amount of beneficial lycopene, while carrots and sweet potatoes are rich in beta-carotene. In short, this Red Vegetable Soup is full of goodness! Plus it happens to be vegan and gluten free! How good is that? And you won’t need to use any stock cubes. So you decide the amount of salt you want to use. I used 2/3 tablespoon but you can use less.
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The combination of sweet (carrot and sweet potato) and sour (tomatoes) ingredients creates a flavourful and rich tasting dish. The garam masala gives the recipe a bit of sweet aromatic spice. You can add plenty of pepper (or try a bit of cayenne) for extra heat. I also used red lentils in this simple vegetable soup recipe. In addition to keeping with the ‘red’ theme, they also add more substance to this soup. So it’s filling while still being healthy.
Use freshly chopped cilantro and black sesame seeds to create a bit of contrast, add freshness and crunch to this soup (though it’s delicious on its own too). Enjoy!
Do let me know what you thought of the flavour combination in this soup! I love feedback:)
If you like this recipe you might also like these other easy vegan soup recipes:
I am also bringing this recipe to Fiesta Friday, which I have the pleasure of co-hosting this week together with Sue from Birgerbird. Join the party, link up your recipes, comment on some of the other recipes (we all like comments and feedback:) and have fun! Remember to include links to Fiesta Friday, Birgerbird and to this blog in your post for a chance to be featured next week. Happy Fiesta Friday:)
- 1 medium red bell pepper deseeded, roughly chopped
- 1 small/medium sweet potato peeled, cubed
- 1 medium carrot peeled, chopped
- 2 large tomatoes chopped
- 2 tablespoons sun dried tomatoes finely chopped
- 2 tablespoons tomato paste
- 1 red onion chopped
- 1 small celery stalk chopped
- 1/3 cup red lentils rinsed
- 1 large garlic clove finely chopped
- 1 bay leaf
- 2 tablespoons olive oil
- 1 teaspoon garam masala
- 2/3 tablespoon coarse sea salt plenty of pepper
- 3.5 - 4 cups hot water
- Freshly chopped coriander and black sesame seeds for garnish optional
In a large pot heat up the oil with the bay leaf. Add the garlic, onion, celery and lentils, stir and cook over a medium heat for a couple of minutes stirring often.
Add the carrot, sweet potato, pepper, tomatoes, tomato paste and sun dried tomatoes, stir and cook for another minute or so. Add the seasoning, hot water, stir, cover, turn up the heat and bring to boil. Then lower the heat to a simmer and cook for 20 minutes.
Remove from the heat, take out the bay leaf and puree. Taste to adjust the seasoning as necessary, pour a desired amount into a bowl, garnish with coriander and sesame seeds (optional) and serve.
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