Prep & Cooking time: 45minutes
Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C & K, protein, fibre, calcium, potassium, iron, no added sugars and is low in fats!
This is a great, simple and delicious soup that can be created in less than an hour! It has a very velvety and satisfying taste; as broccoli is out of season here in the UK, use a frozen variety if preferred.
140g Green lentils
1.5L Vegetable Stock (low-sodium, DF/GF)
1g Dried thyme (optional)
Ground black pepper
Nutritional Content (*Based on 4 Servings):
1 serving provides: 192kcal, 13.3g Protein, 1.4g Fat, 0.51g Sat/fat, 11g Fibre, 0.3g Salt, 95mg Calcium, 7mg Iron
Wash and chop the broccoli (including the stem). Trim the ends, slice and then wash the leek (preferably place it into a large bowl filled with water; allow to soak and then drain). Wash and roughly chop the potato. Peel and dice the garlic. Remove any stones from the lentils; wash and then drain.
Meanwhile, prepare the lentils according to the packet instructions. Drain.
In the meantime, place the vegetable stock and water into a large, non-stick saucepan over a medium-high heat. Bring to the boil. Add the broccoli, leek, potato and garlic. Stir together. Bring back to the boil. Reduce to a simmer. Cook for approximately 15 minutes or until the vegetables are tender.
Remove from the heat. Add the thyme (if using). Allow to cool slightly.
Use a hand-held blender in the saucepan or transfer the soup mixture into a blender or food processor. Blend until smooth.
Transfer back into the saucepan (if applicable). Add the lentils. Stir together. Season it to taste with some salt and pepper.
Return to the heat. Warm slightly (if applicable).
Ladle into a soup bowl. Garnish with seeds, nuts, herbs, rocket, croutons or plain yoghurt if desired and serve.
- Try swapping the potatoes or the broccoli for some brussel sprouts!
- If you are not vegan, try adding some cheese to the soup.
- Use onion if you are not keen on leeks.
- Try adding a bit of cooked brown rice instead of lentils; adjust portions accordingly.
- Use fresh or frozen vegetables.
- Once the soup is puréed, try adding some DF milk or yoghurt (or low-fat dairy products if you’re not vegan). If you decide to do make this alteration, slightly reduce the amount of water used.