Creamy Vegan Broccoli & Red Lentil Soup

• •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.