Creamy broccoli + red lentil sup

Creamy broccoli + red lentil soup
When you eat broccoli, you're getting dozens, maybe even hundreds, of super-nutrients that support optimal, body-wide health. Man-made substances just can't compare, and that's why, if you take just one piece of advice away from your childhood, make it this one: eat your broccoli!
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  1. 1 tablespoon coconut, grapeseed or olive oil or 3 Tbsps water for water saute
  2. 1 medium onion, diced
  3. 3 garlic cloves, minced
  4. 1/4 teaspoon red pepper flakes
  5. 1 cup red lentils
  6. 2 – 3 large heads broccoli, cut into florets (stalks chopped ok too)
  7. 6 – 7 cups water or vegetable broth (or combo)
  8. 1 can low-fat coconut milk, optional
  9. mineral salt, to taste
To serve
  1. mustard seeds, crushed (I used black)
  2. 1 – 2 scallions, sliced
  3. slivered almonds
  1. In a large dutch oven or stock pot, heat oil/water over medium heat, add onion and cook until translucent, about 5 minutes.
  2. Add garlic and red pepper flakes, cook another minute or until fragrant.
  3. Add lentils, broccoli, broth/water and optional coconut milk.
  4. Turn heat to high and bring to a boil, using the back of a fork or spoon press the broccoli down as much as you can to cover with liquids.
  5. Cover pot with lid, reduce heat to low and simmer for 15 – 20 minutes.
  6. Soup is done when lentils are tender. Taste soup, add salt as needed.
  7. Using an immersion blender puree until desired consistency. Or once cooled a few minutes, use a food processor/blender to puree (this method may take two batches to complete).
  8. Serve in individual bowls topped with mustard seeds, scallions and almonds.
  9. Pairs great with crusty bread or biscuits of choice.
  10. If you have one on hand, a squeeze of lemon will add some brightness.
Adapted from The Simple Veganista
Tatjana Popovic | International Health Coach

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