Red Super Soup

This soup came about as a result of a great conversation between our helpline team.  It has a base of tomatoes, lentil, onions and garlic but the great thing is you can add other ingredients to suit.  We included all the leftover “red vegetables” in this version and it turned out a fantastic deep red and pretty tasty too.   

Serves 4 good sized portions
Skill Level: Easy
Preparation Time – 10-15 minutes 
Cooking Time – 20-30 minutes 


1 tablespoon olive oil
2 small red onions, roughly chopped
2 cloves garlic, crushed
1 stick celery, roughly chopped
1 carrot, roughly chopped
250g red cabbage, finely shredded
50g red pepper, roughly chopped
100g red lentils, precooked in boiling water
2 cans chopped tomatoes, pureed if you are not going to blend the final soup
½ litre vegetable stock
1 tablespoon balsamic vinegar
Ground black pepper


  1. Sweat the onions and the garlic in the olive oil for a few minutes until softened, taking care not to colour the onions.
  2. Add the celery and carrots and continue to stir and cook for a few minutes on a low heat
  3. Add the red cabbage, red pepper, cooked lentils, pureed tomatoes and vegetable stock and simmer until all the vegetables are cooked and tender
  4. You can use a hand blender to puree the soup if you prefer or serve it with chunky vegetables in a delicious tomato soup 
  5. Add a tablespoon of balsamic vinegar and season with black pepper
  6. Serve 

Top Tips: For great look and a meal in one - serve with a swirl of soya cream & toasted wholemeal bread. 

Per 100g 

Low fat, low saturates, low sugars, low salt

Per portion

Energy: 168 Kcals/ 691 Kjoules, Fat: 4.6g, Saturates 0.6g, Sugars 16.2g Salt 0.9g