A hearty winter soup recipe

Given how cold it has been in Melbourne this week, I thought I would share with you a favourite soup recipe in our home recipe to nurture your body and warm you up! My kids call it Shrek Soup!


  • 1 onion, peeled and diced
  • 15 grams olive oil
  • 500 grams pumpkin, peeled and roughly chopped
  • 1 carrot, roughly chopped
  • 100 grams red lentils, rinsed
  • 500 grams stock 
  • 30 grams brown sugar
  • 100 grams baby spinach leaves
  • 60 grams cream or Greek yoghurt


Dice the onion, add the oil and gentle saute on the stove top until the onion is soft

Blitz the pumpkin and carrot in a food processor or blender and then add to the onion

Add lentils, stock, sugar and cook for 20 minutes on medium heat

Add the spinach and cream (or yoghurt) and blitz until you get the consistency you like

Serve with crusty bread or some croutons sprinkled on top

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