Description
Creamy broccoli red lentil soup made with simple pantry ingredients and blended smooth for a comforting vegan meal.
Ingredients
Scale
- 1 tablespoon olive oil or 1/4 cup water
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 cup red lentils
- 2–3 large heads broccoli, cut into florets
- 6–7 cups low-sodium vegetable broth
- 1 can low-fat coconut milk (optional)
- Mineral salt, to taste
Instructions
- Heat oil or water in a large pot over medium heat and cook onion until translucent.
- Add garlic and red pepper flakes and cook until fragrant.
- Add lentils, broccoli, broth, and optional coconut milk and bring to a boil.
- Cover, reduce heat, and simmer until lentils are tender.
- Blend until smooth using an immersion blender or countertop blender.
- Season to taste and serve warm.
Notes
- Frozen broccoli can replace fresh.
- Adjust liquid if using coconut milk.
- Add nutritional yeast for savory flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg