Broccoli Lentil Soup Recipes

BROCCOLI LENTIL SOUP

Steps:

• Prep the veggies. Cube the potatoes, dice the onion, mince the garlic, and cut the broccoli to your liking.
• Heat the olive oil over medium heat in a large stock pot. Stir in the potatoes until golden brown and sticking to the bottom of the pan.
• Stir in the onions until they are slightly softened, just a minute or two.
• Then add in the garlic and cook for 30 seconds, stirring constantly.
• Pour in 16 cups of vegetable broth and bring to a boil over high heat, making sure to scrape up any potato that may have stuck to the bottom of the pot.
• Once boiling, add in the bay leaves and cook for 15 minutes.
• Reduce the heat back to medium, add in the lentils, and simmer for 15 minutes.
• Then stir in the broccoli and simmer for another 15 minutes.
• Pluck out the bay leaves, re-taste and re-season and serve immediately or let cool and store in tupperware in the refrigerator!

CREAMY BROCCOLI + RED LENTIL SOUP

Steps:

• Saute: In a large dutch oven or stock pot, heat oil/water over medium heat, add onion and cook until translucent, about 5 minutes. Add garlic and red pepper flakes, cook another minute or until fragrant.
• Simmer: Add lentils, broccoli, broth/water and optional coconut milk. Using the back of a fork or spoon press the broccoli down as much as you can to cover with liquids. Bring to a boil, cover pot with lid, reduce heat to low and simmer for 15 - 20 minutes. Soup is done when lentils are tender. Season to taste with salt + pepper.
• Puree: Using an immersion blender puree until desired consistency. Or once cooled a few minutes, use a food processor/blender to puree (this method may take two batches to complete).
• Serve: Ladle into serving bowls and top with mustard seeds, scallions and almonds. Pairs great with homemade Artisan Bread or biscuits of choice. If you have a lemon on hand, add a squeeze to your soup for added brightness.
• Serves 4 - 6
• Leftovers can be kept in the refrigerator for up to 5 days. For longer storage, keep in the freezer for up to 2 - 3 months. Let thaw before reheating. Reheat on the stove or microwave.

LENTIL AND BROCCOLI SOUP

Steps:

• Cut the florets from the broccoli stalks; cut the florets into pieces of about 1/2 inch.
• Trim the rough bottoms from the stalks, peel the stalks, and cut them into 1/2-inch dice.
• Heat the oil in a large pot over medium heat; add in the potatoes and cook, stirring, until they are golden and begin to stick to the bottom of the pot (don't worry if they stick; the little brown bits will add lots of flavor to the soup).
• Whack the garlic with the flat side of a knife, stir it into the pot and cook for a few minutes, stirring occasionally, until you can smell the garlic.
• Pour in the hot water and bring to a vigorous boil, stirring as you do to scrape up any browned bits of potato.
• Toss in the bay leaves and cook for 15 minutes.
• Stir in the lentils, decrease heat to simmering, and let simmer 15 minutes.
• Stir in the broccoli; season the soup with salt and pepper; cook until the broccoli and lentils are very tender, about 15 minutes.
• Skim any foam that rises to the surface as the soup simmers.
• Remove the soup from the heat; pluck out the bay leaves, and let the soup rest off the heat, 10-15 minutes.
• Ladle the soup into warm bowls and drizzle with olive oil; pass the grated Pecorino separately.