Enjoy a light yet creamy comfort bowl packed with fiber, phytonutrients, vitamin C, vitamin K and vitamin E.
Far lighter and lower in fat and calories than classic cream of broccoli soup, this dish still boasts tons of flavor infused with fresh thyme and buttery mushroom. Red lentils thicken up the soup nicely while giving it a beneficial boost of protein.
Just a handful of whole fresh ingredients make this dish a quick and easy go-to to whip up in a jiff in time for a healthy wholesome lunch or a filling first-course.
1 Tbsp butter (preferably grass-fed butter)
½ cup white onion, chopped
½ tsp sea salt
½ tsp cracked black pepper
1 tsp fresh thyme leaves, stems removed
¼ tsp lemon zest
¼ cup dry red lentils
2 cups mushroom broth
1 crown broccoli, florets and stem roughly chopped
1 ½ cup fresh spinach
Heat the butter in a stock pot over medium heat. Add the white onion, salt, pepper, thyme and zest. Sauté until the onions are soft, about 3 minutes.
Stir in the lentils. Then pour in the mushroom broth and simmer on medium heat for about 5 minutes.
Add in the broccoli and cook for another 7 minutes, until the broccoli becomes tender and the lentils have softened. Stir in the spinach and cook for another 1 minute.
Remove from the heat. Use a hand immersion blender to purée the soup until smooth (or purée in batches in a blender). Adjust seasonings if necessary, and serve.