Sweet Potato Lentil Soup

A twist on the classic minestrone, this sweet and savoury soup is sure to please! Packed with sweet potatoes, carrots, spinach, and broccoli – all loaded with vitamin A and C – this soup will give your system a great natural boost. It is perfect for the whole family to enjoy on a cold January day.ย 

Serves: 6
Prep time: 10 minutes
Cook time: 30 minutes


1 onion
1 large clove of garlic
1 very large sweet potato (or 2 medium)
2 carrots
3 celery sticks
1 cup broccoli florets
1 cup diced spinach
1 cup cooked lentils
5 cups vegetable broth
1/4 cup tomato sauce or curs



  1. Prepare veggies – dice the onion and garlic; peel and chop sweet potatoes and carrots; chop celery, broccoli and spinach.
  2. Heat a Dutch oven over medium-low heat and sautรฉ onions in a tablespoon of olive oil until translucent. Add garlic just before the onions are finished and cook for about a minute or two.
  3. Add all the vegetables (except spinach) and the vegetable broth and tomato sauce.
  4. Increase the heat to medium-high and bring to a boil. Cover and reduce heat. Let simmer for about 20 minutes (until vegetables have softened).
  5. Once the vegetables are cook, add cooked lentils and spinach.
  6. Allow five minutes to cool and serve!


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