Whats so lovely about a bowlful of soup is that not only do you know you are getting your vegetables, that you are getting something satisfying but that you are also getting something thats easy on your digestion and we all need that at times. I think of soups as a warm smoothie. All our digestions need a rest at times and having a simple soup like this one is an ideal way. Having lentils in it means you are getting plenty of protein and they help you feel fuller longer.
1 Medium onion roughly chopped and peeled.
1 Tablespoon of olive oil.
1 Clove of garlic roughly chopped and peeled.
2 and 1/2 pints Vegetable stock.
1/2 Cup red lentils.
A handful of fresh thyme.
2 Heads of broccoli roughly chopped including the stalks but peel them first.
1/3 Cup of tinned coconut milk. If its seperated just whisk it back together.
Himalayan rock salt & freshly ground black pepper to taste.
Gently fry the onion and garlic in the olive oil for 10 minutes in a large pan.
Then add the lentils, stock and thyme still on its stalks.
Cover and bring to the boil, then simmer till the lentils are mushy, usually about 20 minutes. Add the broccoli and simmer till its soft.
Blitz till smooth with a stick blender, then pick out any thyme stalks.
Stir in the coconut milk. Add more stock, stirring through, if you prefer a thinner consistency.
Add the salt and pepper to season and to your taste.
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