A healthy soup, for any day…

Soup and Summer don’t get along well, really? For me, any day, any season I am up for soups. Many times, it’s the easy preparation that encourages me to make soups. Anything and everything can be literally added while making soups, so if I want to empty my refrigerator or pantry, I scream soup. One huge bowl of soup along with baked pita bread or parmesan garlic croutons has never failed to fill up my stomach.

This is a very healthy soup made with lentils and broccoli. To make it rich and creamy I added coconut milk, it’s absolutely dairy free and gluten free.

Broccoli Lentil Soup

Ingredients

  • Red Lentil- 1 1/2 cups
  • Broccoli florets- 1 1/2 cups
  • Water- 3 1/2 cups
  • Ground cumin- 1 1/2 tsp
  • Chilly powder or ground pepper- 1 tsp
  • Garam masala- 1/2 tsp
  • Coconut milk, low fat- 3/4 cup
  • Oregano, dried- 1 tsp
  • Salt- to taste

 Instruction

  • In a pressure cooker or in a soup pot, combine red lentil, broccoli florets along with ground cumin, chilly powder or ground pepper, garam masala and salt.
  • Add water and cook over medium heat till 2 whistles or until they are cooked.
  • Open the lid and let cool down for sometime.
  • Puree the cooked lentils and broccoli in a blender or using an immersion blender
  • Return to the pot, turn the heat to medium and add coconut milk.
  • Add dried oregano and combine well.
  • Taste and add more salt if needed.
  • Let the soup come to a slight boil, remove from heat.
  • Th constituency of this soup is thick.
  • Serve warm or cold along with pita bread or croutons.

 

Broccoli Lentil Soup in Coconut milk
 
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Ingredients
  • Red Lentil- 1½ cups
  • Broccoli florets- 1½ cups
  • Water- 3½ cups
  • Ground cumin- 1½ tsp
  • Chilly powder or ground pepper- 1 tsp
  • Garam masala- ½ tsp
  • Coconut milk, low fat- ¾ cup
  • Oregano, dried- 1 tsp
  • Salt- to taste

Instructions
  1. In a pressure cooker or in a soup pot, combine red lentil, broccoli florets along with ground cumin, chilly powder or ground pepper, garam masala and salt.
  2. Add water and cook over medium heat till 2 whistles or until they are cooked.
  3. Open the lid and let cool down for sometime.
  4. Puree the cooked lentils and broccoli in a blender or using an immersion blender
  5. Return to the pot, turn the heat to medium and add coconut milk.
  6. Add dried oregano and combine well.
  7. Taste and add more salt if needed.
  8. Let the soup come to a slight boil, remove from heat.
  9. Th constituency of this soup is thick.
  10. Serve warm or cold along with pita bread or croutons.