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  • Serves 8
  • 1.5 hours
  • Difficulty Easy
  • 12 Ingredients
By

8 Comments

This yummy, smooth winter soup is perfect with crusty bread.

My kids love this soup, but change out the ingredients to your liking. Pumpkin doesn’t need to be roasted, if you’re lacking time but it does add a lovely rich flavour to the soup.

I always use real chicken stock rather than the powdered version as it adds so much more flavour.

Add in some chilly flakes if you want to add a bit of spice.

Cheesy Veg Soup


Ingredients (serves 8)

  • 1 Bag of frozen mixed veg (beans, cauliflower, brocolli, carrots)
  • 1/2 Med size butternut pumpkin chopped in 2cm chunks
  • 1 tbsp Garlic chopped
  • 2 tbsp Curry powder
  • 1 Ltr chicken stock
  • 1 Cup grated tasty cheese
  • 3/4 Cup cream
  • 1 Potato pilled and chopped in 2cm chunks
  • 2 tbsp Green split peas
  • 2 tbsp Red lentils
  • 2 tbsp Brown lentils
  • Salt and pepper to taste

Method

  1. Roast pumpkin in the oven with olive oil and salt and pepper untill lovely and soft
  2. Add pumpkin to a large pot and add all remaining ingredients appart from the cream and cheese, cook on a low heat, covered untill nice and soft. This may take 30-40mins as the lentals will take the longest to soften.
  3. Blend with stick blender then add in cheese and cream and salt and pepper if needed.

This recipe was contributed by 3kidmumma and first appeared on Mouths Of Mums.
  • Soups are so good for you and a great way to get some necessary vegetables into your diet. You can really make soups taste so good these days. The addition of cheese in this recipe sounds really delicious. I have not tried soup with cheese in it before so i am intrigued to give this one a try.


  • There is so much goodness in this soup! And I imagine it would be delicious with crusty bread. Love that it used veggies that stay for a long time in the fridge, frozen veg and lentils/ split peas. So often I purchase veggies for recipes and the left over veggies are never used.


  • Soups are perfect for winter! I make a super huge batch and freeze for those days I’m time limited or just can’t be bothered cooking. I love to roast all the veggies as, as mentioned, the flavours are more intense. It does take a little longer to prepare but I think the end product is worth it.


  • This would be a winner in our house. I love ways to get lentils in our dinners that are still full of flavour, and this has multiple lentils!! I could see myself making this with a few cheeky homemade herb croutons on top. But I think peeling, rather than pilling, potatoes is best for me hehe (pilling, whether being my make up or clothing is in my top 5 most hated list)


  • I adore soups and I am actually sipping on a mug full at the moment.
    Cheesy soups are even better. I often sprinkle grated cheese on top of a hearty veggie soup. My favorite soup and cheese experience was in Montreal when I had true french onion soup with the cheese bread floating on top


  • I love soups. They are so easy to make with healthy ingredients and the whole family enjoys them. I like all the veggies in this recipe, it looks delicious.


  • This recipe sounds really delicious and I love how quick and easyit sounds to prepare. I have my go to Winter Soups but have never heard of this recipe until now. I will have to try this one, I think it would be a hit with the whole household yay!


  • This sound super yummy! Nothing like a big bowl of warm soup on a cool winters night! I have been baking a lot of sourdough lately so this would go perfectly with a thick slice of it and some salted butter. I wonder if adding some cream to thicken it on top would make it extra creamy


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