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Broccolini Lentil Soup

by Annalisa Brown (follow)
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How to make a creamy tasting soup minus the cream, calories and fat?

Adding lentils to soup will help create a creamy texture and will taste as though you have added a few tablespoons of rich cream.

This soup is a nutritious meal in a bowl providing lots of fibre (so you become fuller quicker) vitamins, iron, protein and calcium. It’s a great example of clean and healthy low fat eating on a budget – two bowls for under $8 Australian dollars when made from scratch.

Adding lentils will create a creamy texture and will taste as though you have added tablespoons of cream to this Broccolini Soup.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 2 Large Bowls

1 Bunch Broccolini
2 Small White Potatoes
¾ Cup Brown Lentils
1 Mushroom Stock Cube (use Vegetable Stock if unable to buy Mushroom)
1 Litre Water

Wash the lentils under cold running water.

Place the rinsed lentils into a small saucepan and add 1 cup of water.

Bring the water to a boil and cook the lentils for approximately 10 minutes.

Rinse the cooked lentils under cold water.

Chop the broccolini into chunks and place into a saucepan, and then add the cooked lentils.

Peel and chop the potatoes into cubes and add to the broccolini and lentils.

A highly nutritious and delicious soup made from only a couple of ingredients - broccolini, potatoes and lentils.

Add the water and mushroom stock cube.

Bring the soup to a boil and cook for approximately 15 minutes.

Transfer the soup into a food processor and puree for a couple of minutes until the soup is smooth and silky.

Garnish soup with some chopped hazelnuts, pepitas and fennel leaves. Serve immediately.

Garnish the soup with some hazelnuts and pepitas or go nut-free and enjoy the soup on its own.

#Clean Eating
#Low Fat
#Low Salt
#Gluten Free
#Dairy Free
#Make Ahead
I like this Recipe - 4
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