Super Soup!

Super Soup!

Don’t you just love soup! When the weather is cold, rainy or just dull, a bowl of steaming soup is just the thing to warm you up and brighten your day! ๐Ÿ™‚ We usually have lentil soup in our house, or a tomato based chickpea or kidney bean soup, so when I saw this delicious soup on Deborah’s blog at Urban Naturale, I knew it would go down well! Of course, I’ve made a few changes – although the recipe was such that I could have made it word for word, but the thing with soup is you can chop and change ingredients depending what you have in! This is warming, filling, spicy and full of goodness! Great to have in the fridge to quickly feed unexpected guests! ๐Ÿ˜€ Yumyum! Here’s my version!

Of course, I’m going to share my version of Deborah’s soup with her! Come on over to the Plant Based Potluck Party and join in the fun! ๐Ÿ™‚

Super Soup (vegan & Free-From)

  • Servings: 3-4
  • Difficulty: easy
  • Print


  • Oil (I used coconut oil)
  • 1 leek or onion diced
  • 1-3 cloves fresh garlic or 1/2- 1 teaspoon dried
  • 1 fresh tomato diced
  • 2 teaspoons Cajun spice
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • salt to taste (I use pink Himalayan)
  • 200g green lentils
  • 1-2 litres boiling water
  • 2-3 (approx. 200g) carrots grated
  • 500ml passata
  • 200g frozen okra


  1. Melt or heat the oil and add the leek. Cook until starting to brown then add the garlic.
  2. Stir in the tomato and cook for one minute. Add the Cajun, coriander, oregano and salt. Allow to cook for a minute then add the lentils. Stir to coat.
  3. Cover with boiling water (approx. 1 litre), cover and leave for 30 minutes.
  4. Add the carrots, passata and more boiling water (up to a litre)ย if needed,ย then cover and cook for a further 30 minutes.
  5. Do a taste test and also check to see if the lentils are cooked.
  6. Stir in the okra and allow to cook for a further 10 minutes.
  7. Adjust seasoning if necessary.
  8. Enjoy!

Serve & Store

  1. Serve steaming hot as it is!
  2. Dunk your favourite bread in.
  3. Add a spoonful of quinoa or corn couscous.
  4. Store refrigerated for up to three days.

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