Creamy Broccoli Red Lentil Soup Recipes

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.

BEST CREAM OF BROCCOLI SOUP

Steps:

• Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.