Wednesday, January 14, 2026
This hearty soup is ready in about 30 minutes, uses one pot, and is packed with vegetables, fibre and plant-based protein. Perfect for cold days!
The best part, you can use up vegetables that are no longer fresh and change the seasoning to any spice profile you prefer. For a complete meal, you can add an additional protein of your choice.
Ingredients
- 1 tablespoon olive oil
- ½ medium onion, finely diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1½ lbs russet or Yukon gold potatoes, diced
- 8 oz rotini pasta (or any small pasta or gluten free pasta)
- 10 cups vegetable broth (if adding beef or chicken, swap for the corresponding broth.)
- 1 (15 oz) can cooked brown lentils, drained and rinsed (cubed chicken or beef can also be added).
- *3 sprigs fresh thyme
- *2 bay leaves
- *¼ teaspoon red pepper flakes (optional)
- 5 oz kale or spinach (optional—adds nutrients)
- Salt and pepper to taste
*Note: seasonings can be changed to any spice profile you prefer. Feel free to experiment.
Instructions
- Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 4–5 minutes until softened. - Add Broth and Seasonings
Stir in diced potatoes, vegetable broth, thyme, bay leaves, and red pepper flakes. Bring to a boil, then reduce heat and simmer for about 10 minutes. If adding animal protein, do it at this point to ensure the chicken is cooked through. - Add Pasta and Lentils
Add rotini pasta and lentils. Continue simmering until pasta is tender (about 8–10 minutes). - Finish with Greens
Stir in kale and cook for 2–3 minutes until wilted. Remove bay leaves and thyme sprigs. - Season and Serve
Taste and adjust with salt and pepper. Serve hot with crusty bread for a cozy meal. - Leftovers: Can be frozen for easy, quick meals.