Description
A hearty and flavorful creamy broccoli cheddar soup made with fresh vegetables and aromatic spices.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 14-ounce can crushed or diced tomatoes
- 3 cups baby spinach, sliced into ribbons
- 1 lemon, juiced
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onions, minced garlic, peeled and chopped carrots, and chopped celery. Cook for about 4-5 minutes until the vegetables soften.
- Add the crushed or diced tomatoes, dry lentils, vegetable broth, ground cumin, ground coriander, and smoked paprika. Stir well.
- Bring to a boil, then reduce to a low simmer. Cover and cook for about 30 minutes until the lentils are tender.
- For a creamier texture, use an immersion blender or puree 1-2 cups of soup and return it to the pot.
- Stir in the baby spinach ribbons and lemon juice. Allow to wilt for about a minute. Taste and season with salt as needed.
Notes
- This soup is nutritious and filling.
- Adjust seasoning to your preference.
- Substitute kale for spinach if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 236
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 13 g
- Protein: 13 g
- Cholesterol: 0 mg