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.
Ingredients
- •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.
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.
Time: 7 min - 2.
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
Time: 1 min - 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.
Time: 12 min - 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.
Time: 10 min - 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.
Time: 5 min - 6.
Season the soup generously with salt and black pepper to taste. Reheat gently if needed. Serve hot with slices of crusty bread.
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.
Recipe from TheCookbook.ai
Created by Crissie