Vegetable Soup – Recipe No. 139


Here’s a pretty standard quick wartime recipe for vegetable soup.

I’m all for making dinners cheaply but sometimes you have to take a short cut now and again, especially if your life is busy. Not strictly in the spirit of the 1940s but it’s still the same food!

In this case, when I was doing shopping in Aldi’s and saw a large packet of fresh chopped mixed veg for soup. At only 99p I thought why not. The veggies inside the pack were fresh leeks, carrots & turnips.

To this I added a couple of fresh chopped potatoes and a couple of tablespoons of dried lentils and cooked the veg in a seasoned vegetable stock.

It made a thin and pleasant soup, enough for 4 large bowls and all I added in addition was some extra salt and pepper.

All this for about 35p a bowl and less than 200 calories!


1 pack of vegetables for soup from Aldi’s (or a chopped turnip, a few chopped carrots, 1/2 large leek chopped)
2 level tablespoons of dried lentils
2 potatoes chopped
1.5 litres of vegetable stock (or any stock)
Salt and pepper to taste


Place chopped vegetables and dried lentils in the stock
Bring to boil and simmer until vegetables/lentils are tender
Add salt and pepper to taste


10 thoughts on “Vegetable Soup – Recipe No. 139

  1. What a lovely simple recipe!
    It’s been a while since I was here, so I’m glad to see you are still blogging. I’m thinking of starting my own version of the ration diet, you are such an inspiration.

  2. Never cooked soup with both lentils and vegetables, but why not? This soup looks perfect for an evening meal!

  3. I’d like to share a recipe with you. Just after WWII, potato chip companies started printing “back-of-the-bag” recipes to boost sales. I wonder if you have any of these printed recipes? The only recipe I have that includes potato chips from this era is a “Potato Chip Cookie” recipe. Although I never tried it, I heard it’s buttery, crunchy, salty-sweet and very delicious.


    ¾ cup (3 ¾ ounces) all-purpose flour
    1 ½ ounces reduced-fat potato chips, crushed fine (which yields ½ cup)
    ¼ cup pecans, toasted and chopped fine
    ¼ teaspoon salt
    8 tablespoons unsalted butter, cut into 8 pieces, softened but still cool
    ¼ cup (1 ¾ ounces) granulated sugar
    ¼ cup (1 ounce) confectioners’ sugar
    1 large egg yolk
    ½ teaspoon vanilla extract


    Adjust oven rack to middle position and heat oven to 350F. Line 2 rimmed baking sheets with parchment paper. Combine flour, potato chips, pecans, and salt in bowl.

    Using a stand mixer fitted with paddle attachment, beat butter, granulated sugar, and confectioners’ sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until combined. Reduce speed to low and slowly add flour mixture in 3 additions. Roll dough into 1 – inch balls and space 3 inches apart on baking sheets. Flatten dough balls to ¼ inch thickness with bottom of floured drinking glass.

    Bake, 1 sheet at a time, until cookies are just set and lightly browned on the bottom, 10 to 13 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheets, about 15 minutes. Serve. (Cookies can be stored in airtight containers at room temperature for up to 2 days.

    Some History: One of the first chip companies to spring forth in America was located in Saratoga Springs, New York more than 150 years ago by a chef that worked at Moon’s Lake House, a summer vacation resort. The brand came to be called the Saratoga Chip.

    Love your blog! And best of luck with your weight loss endeavor. I don’t know that these cookies might aid in it, but it is based off a war-time recipe.

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