Making Delicious Vegan Soup

   

1 medium onion, finely diced 
1 red pepper, finely diced 
1 carrot, finely diced 
1 small butternut squash 
1 potato, chopped 
500ml of vegetable stock 
1 bay leaf 
Salt and pepper to taste 
1 clove of garlic 
1/2 of split red lentils

Cut the butternut squash in blocks of 2 inches and roast them in a hot oven for 20 minutes. Put the vegetables with some olive oil and garlic in a pan. Leave the pan over the fire until the vegetables become semitransparent. Combine the vegetables with the lentils, flavorings, and the stock. Simmer for half an hour. Put aside and permit them to cool. When cold, put the mix in a blender and process it until obtaining a puree. This vegetable soup should be reheated gently before serving. 

Tips:

You can serve this split lentil soup with croutons made from 1 clove of garlic and 5 thick slices of bread. Remove the crust, cut the slices in crouton-sized pieces and cook them in some garlic and olive oil until they become brown. 
In this vegan butternut squash soup recipe you can replace the lentils with peas, in order to make a split pea soup.

Serves: 5

Nutritional Facts:

Calories:145.5
Total Fat:0.7g
Saturated Fat:0.1g
Carbs:30.7g
Protein:6.3g
Fiber:7.3g
Sodium:61.5mg
WW Points:3

Other Suggested Recipes:

• Butternut Squash, Tomato, and Watercress Soup
• Greek Lentil Soup
• Spicy Lentil Chili
• Chile Cheese Soup
• Black and White Bean Soup with Roasted Pepper Cream