Grandma's Vegetable Soup
Author: Sol • Posted on: 2025-09-06
Description
This was always Anna’s favourite – she remembers happy lunches with Mark eating bowlful after bowlful. The quantities and vegetables can be varied, according to what you have that needs eating up. Grandma used to make lentil soup first, and then use the last bowlful as the base for the vegetable soup, but Anna tends to just add dried lentils to the base of this soup, as specified below. Grandma also used to add a couple of handfuls of baby soup pasta – bowties or shells – always popular.
Ingredients
- Olive oil
- 1 onion, chopped
- 1 tsp dried cumin
- 1 tsp dried coriander
- 2-4 each of carrots and courgettes (depending on size) or other vegetables, peeled and chopped into 0.5cm dice
- Half a cup of red lentils
- 1 cup cooked rice
- 1.5 – 2 litres chicken or vegetable stock
- Handful of peas/sweetcorn (tinned or frozen)
Instructions
Serves 6 for lunch or a starter
Gently fry the chopped onion in olive oil with the cumin and coriander. After 5 minutes, add the vegetables, stir, and fry a little (for about 10 minutes). Add the lentils, stir, then add the stock and cooked rice, bring to the boil, lower heat and simmer for 20 – 25 minutes until the vegetables are soft and the lentils are cooked. Season to taste.
Liquidise the soup, but not completely, so that there are some vegetables still visible.
If eating straight away, add the peas/sweetcorn and baby pasta at this stage and cook through. If cooking in advance, add them once the soup is hot, about 5 minutes before serving.
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