12/08/2026
Roasted Veg, Lentil & Bean Soup Recipe
A hearty bowl with beans, lentils, grains, roasted vegetables, potatoes and kale. Thick, cosy and made for serving with crusty bread.
Serves 4 to 6 | Prep time: 15 mins, plus overnight soaking | Cook time: 45 to 60 mins
Ingredients:
- Chef’s Choice All Natural Soup Mix 7 Blend
- 2 tbsp Three Olives Certified Organic Extra Virgin Olive Oil
- 1 large brown onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 potatoes, peeled and diced
- 1.5 L vegetable stock
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 cups roasted seasonal vegetables, roughly chopped
- 1 cup kale, finely chopped
- Fresh parsley, to garnish
- Crusty bread, to serve
Method:
1. Soak the Chef’s Choice All Natural Soup Mix 7 Blend in water overnight. Drain and rinse thoroughly before adding to the soup.
2. Heat olive oil in a large pot over medium heat and sauté the onion and garlic until softened and fragrant.
3. Add the carrots, celery, and potatoes, cooking for a few minutes to allow the vegetables to begin softening.
4. Add the soaked and drained Chef’s Choice All Natural Soup Mix 7 Blend, vegetable stock, and bay leaf, then bring to a gentle simmer.
5. Cook for 45 to 60 minutes, or until the beans, lentils, grains, and vegetables are tender and the soup has developed a rich, hearty texture.
6. Add the kale at the end of cooking and stir through until just wilted while maintaining its fresh colour and texture.
7. Season with salt and freshly ground black pepper, remove the bay leaf, and serve hot with fresh parsley and crusty bread.
Save this for the next time dinner needs to feel warm, filling and properly satisfying.
