This creamy citrus vegetable soup is our current favourite soup! It’s such an easy, healthy soup that is filled with vegetables and completely vegan. The days have been super cold and this has been an easy go-to meal for us. It’s always a great one to use up some produce! Things we always seem to have an excess of are potatoes, onions and carrots. Also we always buy spinach in a big container so we always have some kicking around! We used one of our favourite unsweetened oat milks for this recipe to make it nice and creamy!
There’s also red lentils in it giving you protein! The longest part of making this soup is just prepping and chopping your veggies. Once that’s done, it’s smooth sailing from there! If you’re looking for a hearty, warm meal to make, we recommend trying this! We hope you enjoy this creamy citrus vegetable soup! It also makes great leftovers if you don’t end up eating it all!
Get all your ingredients ready! 
Prep, chop and zest! 
Some of our key ingredients. 
Onion, garlic, potatoes and carrots in oil! 
Add broth and lentils 
What it will look like after blending half and adding spinach!
If you’re looking for any other soup inspo, check out our other soup recipes!
CREAMY CITRUS VEGETABLE SOUP
Course: DinnerCuisine: Comfort FoodDifficulty: Easy4
servings15
minutes1
hourIngredients
One small onion
6 cloves of garlic
4 small white potatoes
2 carrots
Zest and juice of 2 lemons
Italian seasoning, thyme, salt, pepper
1 ½ cartons of broth (or two cubes dissolved into about 6 cups of water)
1 cup of red lentils (or lentils of your choice)
2 cups of unsweetened oat milk
2 handfuls of spinach
2 tbsp avocado oil (or extra virgin olive oil)
Directions
- Heat your oil into a pot on medium heat.
- Chop your onion, carrots, potatoes and mince your garlic. Stir them into your pot. Sauté for about five minutes.
- Stir in salt, pepper, Italian seasoning, thyme and any other spices you’d like.
- Add in your vegetable broth, plus your lentils. (You can pre soak your lentils overnight or for a few hours to have them cook faster, but I usually just put them right in!)
- Bring to a boil, then turn down to simmer for about 40 minutes.
- While the soup is simmering, zest and juice your lemons.
- Once your vegetables are fork tender, using an immersion blender (or a regular blender if you don’t have one), blend roughly half of the soup to make it thicker and less chunky.
- Add in your oat milk, lemon zest and juice and your spinach. Cook until your spinach beings to wilt. Serve and enjoy! You can add more seasonings if you’d like, or more lemon zest.
