Go Back
–+ servings
Creamy red vegetable soup in white bowl with sweet potato, carrot, tomato and pot in background.
Print

Red Vegetable Soup (Vegan)

This delicious red vegetable soup is incredibly nutritious, gluten free, vegan and ready in just over 30 minutes.
Course Lunch, Soup
Cuisine gluten free, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 127kcal
Author Monika Dabrowski

Ingredients

  • 1 medium red bell pepper deseeded, roughly chopped
  • 1 small/medium sweet potato peeled, chopped
  • 1 medium carrot peeled, chopped
  • 1 large tomato chopped
  • 1 red onion chopped
  • ⅓ cup red split lentils rinsed
  • 1-2 garlic cloves finely chopped
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 2⅛ cups vegetable stock hot, adjust the amount to your taste
  • Pepper to taste
US Customary - Metric

Instructions

  • In a large pot heat up the oil, add the bay leaf, garlic, onion and lentils, stir and cook gently for a couple of minutes stirring often.
  • Add the carrot, sweet potato, pepper, tomato, stir and cook for 2-3 more minutes stirring often. Add the hot vegetable stock, stir, cover and bring to the boil then lower the heat to a simmer and cook, covered, for about 20 minutes.
  • Remove from the heat, discard the bay leaf and puree the soup. Add a splash of water and adjust the seasoning if necessary and serve.

Notes

  • Thickness: If the soup is too thick just add a bit more water after you've pureed it.
  • Seasoning: Do not add any salt until the soup has been pureed (you may not need to add any).
  • Serving suggestions: Use freshly chopped cilantro/parsley, sunflower or pumpkin seeds to create a bit of contrast, add freshness and crunch to this soup (though it's delicious on its own too). Serve with a knob of butter, dollop of yogurt or splash of cream (if you don't need it to be vegan). Enjoy with croutons.
  • Storing: Leftovers can be refrigerated for up to 4 days. If the soup thickens add a drop of water.
  • Freeze individual portions for up to 3 months.

Nutrition

Serving: 1serving | Calories: 127kcal | Carbohydrates: 17g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 356mg | Potassium: 334mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5742IU | Vitamin C: 31mg | Calcium: 23mg | Iron: 1mg