Broccoli and Lentil Soup
Equipment
- Immersion blender or regular blender
Ingredients
- 750 g Broccoli florets
- 2 Carrots, Medium chopped
- 2 Celery stalks chopped
- 1 Onion, large diced
- 2 Garlic cloves minced
- 200 g Dried blonde lentils
- 1.5 L Broth, chicken or veggie
- 1 tbsp Olive oil
- 1 tbsp Parsley chopped
- Salt & Pepper to taste
- Sour cream garnish
- Green onion or chives garnish
Instructions
- Heat the olive oil in a large pot over mediumheat. Add in the onion and garlic and sauté for 2-3 minutes until fragrant.
- Add in the carrots and celery and sauté for an additional 5 minutes.
- Add in allremaining ingredients excluding garnishes. It is OK if the broccoli is not completely submerged in the liquid; it will sink / you can push it down as it cooks.
- Bring liquid to a boil, then reduce heat tosimmer. Simmer for 30 minutes until broccoli and lentils are soft.
- Using an immersion blender, or in 3-4 batches in a regular blender, puree the soup until smooth. (Only fill the blender halfway each time and be sure to start on a low setting and slowly increase, opening vent in lid to allow steam to escape.)
- Return to pot over low heat and add additional salt & pepper to taste.
- Plate up and top with a dollop of sour cream and sprinkle with chopped green onion. Enjoy!