Creamy Vegan Broccoli & Red Lentil Soup

Creamy Vegan Broccoli & Red Lentil Soup

A heartwarming and nourishing vegan soup, featuring tender red lentils, vibrant broccoli, and a silky coconut milk base. Infused with aromatic garlic and onion, this creamy delight is perfect for a comforting meal, especially with a side of crusty bread.

C
by Crissie
0.0 · 0 ratings
45 min (15m prep, 30m cook)
4 servings
AmericanSoupShellfish-FreeFish-Free

Ingredients

Servings:
4
  • 1 tbsp Olive oil
  • 1 piece Yellow onion (medium, chopped)
  • 3 cloves Garlic (minced)
  • 1 cup Red lentils (rinsed)
  • 4 cups Vegetable broth
  • 6 cups Broccoli florets (from about 2 large head)
  • 13.5 oz Full-fat coconut milk (can)
  • to taste Salt
  • to taste Black pepper
  • for serving Crusty bread

Instructions

  1. 1

    Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.

  2. 2

    Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

  3. 3

    Stir in the rinsed red lentils and vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes.

  4. 4

    Add the broccoli florets to the pot. Continue to simmer, uncovered, for another 8-10 minutes, or until the lentils are very tender and the broccoli is cooked through.

  5. 5

    Remove the pot from the heat. Stir in the full-fat coconut milk. Using an immersion blender, blend the soup directly in the pot until it reaches your desired creamy consistency. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.

  6. 6

    Season the soup generously with salt and black pepper to taste. Reheat gently if needed. Serve hot with slices of crusty bread.

Chef's Tips

  • 💡For extra flavor, you can add a pinch of dried thyme or a bay leaf when simmering the lentils. Remember to remove the bay leaf before blending!
  • 💡If you prefer a chunkier soup, blend only half of the soup and then combine it with the unblended half.
  • 💡Garnish with fresh parsley, a swirl of extra coconut milk, or a sprinkle of red pepper flakes for a little heat.

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Creamy Vegan Broccoli & Red Lentil Soup | The Cookbook