Broccoli lentil soup
Short photo recipe.
Description
Yummy and umami soup.
Ingredients
- Cooking oil (olive, sunflower)
- 1 larger onion
- 1-2 celery sticks
- 1 new garlic (or clove of garlic)
- 1 small leek
- 500 g broccoli
- 250 g lentils
- 750 ml vegetable stock (from the cube)
- 100 ml cooking cream
- Salt and pepper to taste
- 3 tablespoons toasted almond flakes
Instructions
- Slice onion, celery, leek and garlic into pieces
- Cut the broccoli into florets and cut the thick stalk into small pieces
- Saute onion in a little oil in a medium-sized pot until soft
- Add celery, garlic and leeks and simmer to release aroma
- Add a thinly sliced broccoli stalk to soften a bit
- Add the washed lentils and stock
- Cover and cook over medium heat for 10 minutes
- Add broccoli florets, add water if necessary to cover the dish and continue covered to cook for another 10 min
Use the type of lentils you have / like but pay attention to the cooking time of the lentils and adjust the cooking time. Broccoli is cooked for about 10 minutes and put in the last 10 minutes of cooking.- When the broccoli and lentils are cooked blend them with a stick mixer into a smooth thick soup
- Add the cream
- Season to taste
- Sprinkle with toasted almond flakes and serve with toasted bread
Note
You can also use meat stock, the taste will be just as good.
You can season the bread with olive oil and garlic and bake it on a grill pan.
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