This kind of nourishing vegetable soup reminds me of the folk tale of stone soup. In the story the villagers each contribute one ingredient to the pot of “stone soup”, which ultimately becomes a delicious meal that they all share.

The vegetables are guidelines only, so use the seasonal veg you have on hand. The lentils add some protein and the miso and tomato paste bring delicious depth and body to the soup.

Olive oil

1 onion, diced

2 cloves of garlic, crushed

1 potato, diced

½ a small sweet potato, diced

½ head of cauliflower, cut into small florets

1 zucchini, diced

¾ cup lentils (I like puy lentils as they hold their shape, but I have also used red and brown lentils for different textures)

500mL of your favourite stock

2 Tb of tomato paste

2 Tb of miso paste

Grated parmesan

In a large saucepan, combine a splash of olive oil with the onion and garlic. Fry for a few minutes over medium heat until the onion is translucent and fragrant. Add the remaining vegetables and continue cooking for a few minutes.

Add the stock, lentils and tomato paste. Cook at a gentle boil for 30 minutes until the lentils and vegetables are soft. Remove from the heat and stir in the miso paste.

Serve topped with grated parmesan, or buttered toast : )