It has been a little chilly and windy here in Colorado. It is the kind of wind that cuts right through you clothes. Brrr! All this bundling up put me in the mood for soup. I was looking for a healthy vegan soup to make. I have been craving and eat so much junk food lately, I am sure my body is in need of some vitamins.
Based on a recipe by Bean Vegan
- 1 medium onion, chopped
- 1 large celery stalk, chopped
- 1 potato (about 6 ounces), scrubbed and diced
- 1/2 cup red lentils, picked and rinsed
- 2 bay leaves
- 4 cups vegetable broth (or water if you don’t have broth)
- 1 zucchini (about 7 ounces), diced
- 1-1/2 – 2 cups fresh broccoli, chopped small
- 10 ounce pack frozen spinach, defrosted
- 1/2 teaspoon dried basil
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- salt and pepper, to taste
In a large pot, put the onion, celery, potato and lentils with the vegetable broth and bring to a boil, reduce heat, and simmer covered for about 20 minutes. Remove the bay leaves.(You need to do this because the soup will later be blended.)
Add the zucchini, broccoli, spinach, basil, cayenne, cumin, garlic powder and salt/pepper and return to the boil, lower heat and simmer covered for another 10 minutes or until the broccoli and spinach are cooked.
In batches, blend the soup in a blender until smooth. Make sure the lid is vented (center part removed) so you don’t get hot soup everywhere. I have made this mistake before, and believe me not fun to clean up. Return soup to the pan, reheat gently and adjust water content if needed (it may have become very thick). Taste for seasoning.