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Cream of Courgette Soup with Crispy Lentils

Dive spoon-first into comfort with our Cream of Courgette Soup, topped with a hearty sprinkle of crispy lentils! This velvety soup blends the subtle, fresh flavours of courgette with a rich and creamy base, offering a nourishing and satisfying meal. The crispy lentils add a delightful crunch, making each mouthful an adventure in texture. It's a cosy embrace in a bowl, perfect for those winter days when you need a little warmth and a lot of comfort. 🍲

Cream of Courgette Soup with Crispy Lentils

Serves: 4 | Prep Time: 15 mins | Cooking Time: 25 mins


  • 13.4 oz. (380g) lentils, drained & rinsed

  • ¼ tsp. ground nutmeg

  • 2 tbsp. olive oil

  • salt & black pepper

  • 1 clove garlic, chopped

  • 1, trimmed courgette, cut in half-moon

  • ½ onion, chopped

  • 1 leek, chopped, white part only

  • 1 apple, cored, chopped

  • 6.8 fl oz. (200ml) oat cream

  • 1 vegetable stock cube

  • 1 pt. (500ml) water


  1. Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.

  2. Place the drained lentils on kitchen paper and cover them with another piece of kitchen paper. Press lightly to remove any excess moisture from the lentils, being careful not to break them.

  3. Place the lentils onto the baking sheet, add the nutmeg, 1 tablespoon of olive oil, season with salt and pepper and stir. Spread the lentils out in a single layer and bake for 15-20 minutes, stirring halfway through the cook.

  4. In a pot, add the remaining tablespoon of olive oil along with the garlic. Place over medium heat and cook 1-2 minutes or until fragrant. Then add the courgette, onion, leek, apple and a pinch of salt, and cook for 5-6 minutes, stirring frequently, until the vegetables begin to soften.

  5. Now add the oat cream, vegetable stock cube and the water to the pot with the vegetables. Season with salt and pepper, mix well and bring to a boil with the pot covered. Now lower the heat to medium-low and cook for 10 minutes, until the vegetables are tender.

  6. When the vegetables are tender, blend the soup with an immersion blender until smooth.

Serve the soup in bowls topped with the crispy lentils.


Macronutrients (per serving): Kcal: 295 | Fat: 14g | Carbs: 34g | Protein: 10g

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