Wicklewood's 2 in 1 Vegetable and Lentil Soup

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“I first made this soup when my children were small and wouldn't eat their vegetables, they happily dunked their bread in the "juices" leaving the "lumps". What they never realised was the "juices" was the stock make from blended vegetables, and the lumps were just added vegetables. The recipe has evolved since then and can now be served as two very different soups; the first being stage one which gives a deliciously smooth vegetable soup, or continue with stage two and have a hearty lentil soup with chunks of wholesome vegetables. I tried to seperate the ingredients into the 2 stages, but the system won't recognise my meaning so where ingredients are repeated it is only for the different stages, stage 1 ingredients ends with the bay leaves. nb: the size of the chopped vegetables are down to personal preference, however, as a rule I tend to keep them a uniform size, whether it is 1cm cubes or meaty bitesize chunks.”
3hrs 15mins
4 pints

Ingredients Nutrition


  1. Rinse the bacon joint in cold running water.
  2. Place in a large stock pan and cover with 2 pints of fresh water and bay leaves,.
  3. Bring to the boil, reduce heat and simmer for 1 hour.
  4. Add the chopped veg from stage 1 and simmer for another 45 minutes.
  5. Remove bacon joint and bay leaves.
  6. Blend the veg until smooth, adding more water if required.
  7. Season to taste.
  8. Serve with croutons or some of the bacon,diced, as a garnish.
  9. To take the soup on to a whole new level; complete stage 1 and add another 2 pints of water, along with the carrots, swede and potatoes.
  10. Cook on a medium heat for 20 mins or until the veg is tender.
  11. Add the leeks, onions and lentils and cook for a further 15 mins, stirring occasionally,.
  12. When the lentils are almost cooked, add the diced bacon and parsley.
  13. Season to taste.
  14. Serve with croutons or crusty bread.

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