Creamy vegetable soup with lentils

Warm cream soups are our best friends in the winter. They not only warm up wonderfully, but are effectively satiating and satisfying. As you know – watery soups with floating boiled vegetables are not really attractive, but they are not good either. That’s why we give you soup – actually stew – that’s good, satisfying, and crumbly.

This recipe is also a great opportunity to introduce you to wonderful frozen vegetables. Frozen spinach is not only incredibly healthy, but also incredibly tasty. Since fresh spinach isn’t available in winter – even if we get it in the store, we’d rather not buy it, as it certainly isn’t locally grown – frozen is great, healthy, and always on hand. Fresh spinach is quickly boiled, chopped and frozen.

However, spinach, which has been chopped and combined into smaller cubes, is suitable for different uses. Buy a large bag of frozen cubes of spinach, keep them in the freezer and consume them on a regular basis. Only four such cubes enrich the soup well – both from an aesthetic and nutritional point of view. Use it to improve soups, curries, peppers and prepare creamy spinach (link:

Before we look at how to make soup and what you need, here are some great soups for the winter months:

Sweet cabbage: cabbage soup with potatoes and vegetables

Simple and really tasty creamy pumpkin soup

Pumpkin soup with broccoli and pasta

• Vegetable gutta with sauerkraut

• Tomato and Carrot Soup

Excellent soup with red lentils and vegetables

Great fish soup with lots of veggies

All kinds of soup can be found under the soup label

good luck!

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Ingredients (for 4 people):

olive oil

1 onion

1 onion

2 green stems

4 garlic cloves

1 cup pumpkin cubes

3 roots

4 smaller potatoes

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Approximately 250gm of raw or cooked lentils

2 liters vegetable soup base (or boiling water and vegetable soup cubes)



1 cup frozen spinach

1 bunch fresh parsley

1 teaspoon wine vinegar


Chop onions and garlic. Cut the carrots, celery, potatoes and pumpkin into cubes. Wash lentils in cold water and drain well.

Heat a tablespoon of oil in a large frying pan and slowly soften the onions, vegetables and carrots while heating them over a low heat. When the vegetables are slightly cooked, add chopped garlic and cook until they smell good.

Shake the potatoes and pumpkin (and raw lentils if you’re using raw) into the shrimp, add the seasonings and bay leaf, and pour over the vegetable stock base. Stir and cook for 15-20 minutes to cook the vegetables. Then add the lentils (if using boiled), spinach, chopped parsley, and pepper to the soup and stir for at least another 5 minutes to thaw the spinach and mix into the soup and heat the lentils.

Remove the bay leaf from the broth, then transfer 1 tablespoon of the broth with some vegetables to a bowl (or mixer), add 5 tablespoons of olive oil and mix into a thick mixture. Pour the thickened mixture of shrimp into the soup, add 1 teaspoon of vinegar, stir and bring to a boil. Then try the soup and add salt and pepper to taste. Bring the soup to a boil again, then add the soup and serve. Garnish with Parmesan pieces and fresh parsley, if desired.

Some more info about the recipe:

• Use any edible yellow squash. You can also use frozen cubes (make them when the pumpkin is in season). In summer, you can also replace it with green zucchini.

• You can use cooked or raw lentils of any color.

• Fresh or frozen spinach works great.

• Use boiling water and a soup cube instead of a soup base.

• You can replace the wine vinegar with a teaspoon of lemon juice or lime.

• Make more of this soup in advance and enjoy it for several more days. They keep well in the refrigerator, but you can also freeze them.


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