The Best Winter Soup
by Sarah Published Jan. 8, 2026
I think this is the best and easiest winter soup. It has all the autumn/winter flavours as well as being packed full of vitamin A with butternut squash and carrots. All cooked together with some red lentils for protein, iron & fibre and lots of seasonal herbs. So simple to make and a great one to make a big batch of and freeze for easy lunches.
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Makes 6 servings.
Ingredients
Topping
Directions
- Fry the onion/leek and garlic in the oil for a couple of minutes.
- Add all the other ingredients and bring to the boil, then simmer until the veg and lentils are cooked (about 25 minutes).
- Once cooked, blend until smooth (I just use a stick/immersion blender for this)
- Season to taste and serve with some fried sage leaves and a sprinkle of pumpkin seeds (and a drizzle of vegan cream).
- Enjoy!
I found this recipe by Helen Ridgeway Nutrition on Instagram, found here https://www.instagram.com/p/C0ZVTvYKPer/
Last updated on Jan. 8, 2026