Broccoli, Parsnip and Red Lentil Soup (Vegan)

Anastasia

3 years ago

Today I want to share with you the easiest recipe of delicious and healthy Broccoli, Parsnip and Red Lentil Soup.

I make this kind of soup every time I have some broccoli leftovers, because the stems of the broccoli are actually delicious. Parsnip adds beautiful, subtle sweet flavor to the soup and red lentils – creamy texture.

Heat oil in a large pot over medium heat. Sauté onion until soft and translucent.

Add garlic, parsnip, broccoli and cook for few minutes. Then add lentils, cumin and vegetable stock. Bring to a boil, reduce the heat, cover and let it simmer for 15-20 minutes or until lentils and vegetables are done. You may need to add more vegetable stock or water.

Season the soup with salt and pepper and switch off the heat.

Blend the soup in batches in a blender until super smooth. Gently reheat if needed and serve.

Broccoli, Parsnip and Red Lentil Soup (Vegan)

★★★★★

5 from 1 reviews

The easiest creamy broccoli, parsnip and red lentil soup. Vegan and gluten-free recipe.

Author: Anastasia
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 minutes
Yield: 4
Category: Soup
Cuisine: International, Vegan

Ingredients

3 C chopped broccoli (stems and florets)
1 C diced parsnip (1 small)
1 medium onion, diced
2 garlic cloves, minced
1 C red lentils
1 tsp ground cumin
4 C vegetable stock or water
salt and black pepper to taste
oil for cooking

Instructions

Heat oil in a large pot over medium heat. Sauté onion until soft and translucent.
Add garlic, parsnip, broccoli and cook for few minutes. Then add lentils, cumin and vegetable stock. Bring to a boil, reduce the heat, cover and let it simmer for 15-20 minutes or until lentils and vegetables are done. You may need to add more vegetable stock or water.
Season the soup with salt and pepper and switch off the heat.
Blend the soup in batches in a blender until super smooth. Gently reheat if needed and serve.