Main course / Soup

Soup of the week: Green soup


Winter was back last week so I felt like having a hearty soup that has the colour of the grass. But with spring, comes the asparagus. So I thought of combining it all an make an all in one soup. My daughter is not a great fan of red lentils, that’s why I always integrate it in a way I can hide it. Also by adding it to the soup, I add proteins.

Preparation time 10 minutes

Cooking time 30 minutes

  • Coconut oil
  • 6 cups of water
  • 1 onionIMG_2882
  • 1 broccoli
  • 15 asparagus
  • 1/2 cup (125ml) red lentils
  • 1 tsp. (5ml) of curcuma
  • 3 tbsp.(45ml) nutritionnal yeast
  • salt and pepper

Melt the coconut oil over medium heat and add the onion. Stir them for 5 minutes until they start to become clear. Then add the broccoli, the asparagus, the red lentils, the curcuma and the nutritional yeast. Put some salt and pepper. Add 2 cups of water and scrub the bottom. That way you are building your broth. Bring it to boil and add 2 more cups of water. Again bring it to boil and add the balance of the water. Let it cook for 20 minute. With a hand mixer or with a food processor, blend the soup to cream it.

It’s quick, easy and no argument!

Green soup

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