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
- Chili 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, chili 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
Ingredients
- Red Lentil- 1½ cups
- Broccoli florets- 1½ cups
- Water- 3½ cups
- Ground cumin- 1½ tsp
- Chili powder or ground pepper- 1 tsp
- Garam masala- ½ tsp
- Coconut milk, low fat- ¾ cup
- Oregano, dried- 1 tsp
- Salt- to taste
Instructions
- In a pressure cooker or in a soup pot, combine red lentil, broccoli florets along with ground cumin, chili 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.
