If you want a veggie winter warmer to keep you going this season, then look no further; packed full of winter veg with a tasty broth to go with it. To keep it extra healthy, we used lentil pasta which has a fantastic bite to it and tastes just as good too! Knock up a bowl this week to keep your taste buds tingling.


Ingredients (serves 4)

  • 120g lentil pasta
  • 2 medium carrots
  • 2 parsnips
  • 1 onion
  • 1 garlic clove
  • 2 celery sticks
  • 1 tbsp. tomato puree
  • 1 leek
  • 1 red chilli (optional)
  • 2L vegetable stock
  • 1 400g tinned tomatoes
  • 1 tsp smoked paprika
  • 1 heaped tsp paprika
  • 1 tbsp. lemon juice
  • Salt and pepper to taste


  1. With about a tablespoon of oil, sweat off the onion and leeks until slightly soft and then add the carrots and parsnips in.
  2. Turn the heat up a little to add a little colour to the veg for a few minutes, add in the chilli, garlic, tomato puree and both types of paprika, and stir in for a few more minutes.
  3. Add the stock and tinned tomatoes, bring to the boil and turn to a simmer. Cook for 25-30 minutes and add the lemon juice for the last 10.
  4. You can add the pasta to the broth according to package guidlines. If you are going to have it over a few days, precook the pasta seperately to al dente and run under cold water to stop the cooking process. You can add the pasta to the hot broth when serving to avoid it breaking up.
  5. Serve with parmesan (veggie alternative).


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