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.
PrintBroccoli, 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
- 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.
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
Keywords: broccoli, parsnip, red lentils, vegan, vegetarian, gluten-free
Great recipe! I made it in my instant pot. Just 6 minutes and natural pressure release. Delicious!!
I’m definitely making this one again.
★★★★★
Hi Ilene!
Thank you for your feedback 🙂