Katie Haarala is as much a part of Into the Soup as anyone, yet we have never actually met her face-to-face because she lives in the great white north (weird how the world works in the internet age). Katie is a key contributor to our Health & Wellness section giving us great advice on how food works to help us live a better life. Here is a soup from Katie that does just that.


  • ½ cup lentils
  • 2 tablespoons vegetable oil
  • 1 leek, chopped
  • 1 celery stalk, chopped
  • 1 lb. 5 oz. potatoes, chopped
  • 4 cups vegetable stock
  • 9 oz. fresh spinach


  1. Put the lentils in a saucepan.  Cover with water and bring to the boil, reduce the heat and simmer for 20 minutes, or until tender.  Drain
  2. Heat the oil in a large saucepan.  Cook the leek, onion and celery for 5 minutes, or until softened.  Add the potato and cook, stirring frequently, for 10 minutes.  Add the vegetable stock and bring to a boil.  Reduce the heat and simmer, covered, for 20 minutes, or until the potato is tender.
  3. Remove the stalks from the spinach, wash the leaves well, add to the soup and cook for 1-2 minutes.  Let the soup cool for a couple of minutes, then puree in a food processor or blender.  Return to the pan, add the lentils and reheat gently before serving.

This is a great soup and I make it rather frequently due to its rich source of nutrients and fiber, low calorie content, and delicious flavor! Bon Appetit!


For more great Soups, Click Here

To read more of Katie’s Health & Wellness Advice on intotheSoup.comClick Here

About Katie

Kate Paige Haarala is a registered dietitian (R.D.) from Minnesota who has an undying passion for nutrition education and helping others incorporate healthy dishes into their daily menu.  She graduated from Concordia College in Moorhead, MN with a Bachelor of Arts degree in Food, Nutrition & Dietetics along with a Bachelor of Arts degree in Exercise Science. You can catch more of Katie on her blog by clicking here.

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