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.
RELATED POST: Roasted Pepper Quinoa Soup with Basil
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:
Spinach Pea Soup with Skinny Croutons
Beetroot Soup with Kale and Fennel
5-Minute Spinach Roasted Garlic Sweet Potato Soup
I am sharing this Red Vegetable Soup recipe with #CookBlogShare (hosted this week by Hijacked By Twins) and Meat Free Monday.
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
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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.
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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.
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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.
Pin this recipe so you can always find it!
Beautiful! Thanks for cohosting!
You are welcome, it’s a pleasure:)
That’s one gorgeous bowl of soup and beautiful photos. Thanks for submitting it to Meat Free Mondays. I’m featuring your recipe this week and the roundup is now live. Right now for some sharing!
Thank you Jac! The roundup looks great, as usual, lovely colourful vegetarian dishes. Shared it everywhere:)
I love a good soup and especially with so many of my favourite vegetables! Thank you for sharing with #CookBlogShare x
Thank you Kirsty! Glad you like the recipe:)
This soup looks so delish! Thanks for hosting, Monika!
Thank you! It’s a pleasure:)
Hi Monika, what beautiful photographs of this soup!!
Thank you! It’s the colour of the soup that deserves most credit rather than my photography skills:)
This looks delicious! #cookblogshare
Thank you:)
This soup looks amazing and the photos make me feel I can actually taste it!Great recipe,I love those flavours.x
Thank you! Glad you like the recipe:)
Must be this cold snap that has us both thinking along the same lines this week Soup! I can’t wait to try this one it sounds delicious.
Thanks! That must be it! Haven’t seen your soup yet! Going over to see what soup you’ve made:)
This looks like a delicious soup, I love garam masala! I also love it when a recipe name is obvious and easy! Thanks!
Thank you! This soup was really interesting, my kids loved it which means it was a success:)
Beautiful soup, color and ingredients 🙂 It contains few of my favorite things and I love garnishing my soup with seeds.
Thank you Balvinder! This soup unanimously got thumbs up from my husband and kids:)
Your soup looks delicious Monika, so full of flavour, no wonder there isn’t a need for a stock cube. I like the idea of adding the sun dried tomatoes and spicing your soup with garam masala, pinning to try later x
Thank you Sarah! This soup made me really happy, it was really fun to cook with beautiful red vegetables:)