Broccoli, Parsnip and Red Lentil Soup (Vegan)
The easiest creamy broccoli, parsnip and red lentil soup. Vegan and gluten-free recipe.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Soup
- Cuisine: International, Vegan
Ingredients
Scale
- 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.
Notes
You can thin out the soup with more vegetable stock or water if you wish.
Nutrition
- Calories: 283
- Sugar: 7.8g
- Sodium: 319mg
- Fat: 5g
- Saturated Fat: 0.7g
- Carbohydrates: 47.8g
- Fiber: 9.8g
- Protein: 15.2g
- Cholesterol: 0mg