Winter Leek, Carrot & Lentil Soup


With the temperatures plummeting, I am craving nothing more than warm hearty foods! I love soup but many of the options in the supermarket keep me full for a whole two minutes and are loaded with salt. Your stomach empties and digests liquids a lot quicker than solids so a thick, chunky soup is definitely needed to make it a good meal. This recipe is packed with veggies and lentils which makes it filling and nutritious, plus it is easy to make and absolutely delicious . Roasting the vegetables beforehand and a fresh chilli adds so much depth and warmth to the flavour! The combination of the lentils with the roasted carrots, leeks and chilli tastes divine! Soups are a great option to make a big batch of and keep portions in the fridge and freezer for a quick lunch; the ingredients for this are so cheap so it is an incredibly budget-friendly option for a lot of portions!


Winter Leek, Carrot & Lentil Soup 

Time: 1hr

Serves: 4



4 carrots

3 leeks

1 onion

3 cloves of garlic

150g red lentils

1 red chilli 

1.5L vegetable stock


Creme fraiche, if desired

Salt & pepper

Rapeseed or olive oil



1. Preheat the oven to 200 degrees C.

2. Remove the tops and tails from the leeks and carrots. Chop all in to 1 cm rounds.

3. Slice the onion in to half moons.

4. Peel the cloves of garlic.

5. Roughly chop the chilli and remove the seeds.

6. Arrange all of the above on a baking tray, drizzle with olive oil and season generously with salt and pepper.

7. Roast for 30-40 min until the carrots have softened slightly and the vegetables are lightly golden.

8. Once cooked, add the vegetables to a food processor and blend for 2 min until smooth.

9. Add the mixture to a large saucepan over medium heat with the vegetable stock and the lentils.

10. Bring to a boil then reduce the heat and simmer gently for 20 min until the lentils are tender.

11. Taste and season with more salt and pepper if needed.

12. Serve with a spoonful of creme fraiche, a crack of black pepper and some chives.