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Country vegetable soup  recipe

Country vegetable soup recipe

14 ratings

See method

  • Serves 2
  • 10 mins to prepare and 30 mins to cook
  • 361 calories / serving


  • 1 tbsp olive oil
  • 1 celery stick, diced
  • 1 carrot diced
  • 1 leek, halved lengthways and chopped
  • 65g pancetta
  • 500ml chicken stock
  • 1 sprig fresh thyme
  • 400g cherry tomatoes
  • 400g green lentils, drained
  • 2 cabbage leaves, de-stalked and finely shredded
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    6g 30%
  • Sugars

    14g 16%
  • Salt

    2.4g 39%

of the reference intake
Carbohydrate 30.8g Protein 16.9g Fibre 7.4g


  1. Heat the oil in a medium pan. Add the carrot, celery, leek and pancetta and cook stirring every now and then for 8-10 minutes. Pour in the stock, add the thyme and tomatoes then cover and simmer for 12-15 minutes.
  2. Stir in the cabbage and lentils, cover the pan and cook 5 minutes more or until all the vegetables are tender. Season to taste.

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