• Thick Veggie & Lentil Soup


    This soup is a meal, super thick and loaded with delicious veggies and lentils! I had a 2 bags each of cauliflower rice and riced broccoli and a box of mushrooms and some baby kale that I didn’t want to go to waste so I simply threw everything in a pot with some mirepoix, seasoning, broth and added precooked lentils to it! It literally was ready in a half hour, “soup” to nuts! What I love about soup is that it’s so easy to make.  I love making a huge batch, freeze it in individual containers and enjoy it for lunch or dinner all winter long!






    Thick Veggie & Lentil Soup


    • 2 tablespoons olive oil
    • 1 carrot chopped
    • 1 celery stalk chopped
    • 1 onion chopped
    • 1 teaspoon cumin
    • 1 teaspoon curry powder
    • 1 teaspoon garlic powder
    • salt & pepper to taste
    • 1 10oz box sliced mushrooms
    • 2 -10oz bags cauliflower rice
    • 2 -10oz bags broccoli rice
    • 1 -10oz bag baby kale
    • 2 boxes precooked lentils (Trader Joe’s)
    • 64 oz chicken broth (I use low sodium)


    Heat olive oil in a large soup pot.
    Add carrot, celery and carrot.
    Cook until soft (about 5 minutes).
    Add mushrooms and cook for another few minutes.
    Add seasoning, mix well.
    Add broth, broccoli and cauliflower rice.
    Cook for a few minutes and then add baby kale. Summer for 15-20 minutes.
    Remove from heat.
    Blend using an emersion blender until all the large chunks are blended. Soup will be very thick.
    Add lentils and return to a low heat for 5-10 minutes, until lentils are heated through.
    *If you like thinner soup add 1 cup of water when adding lentils.
    *This is a huge batch which I put into containers and freeze. You can 1/2 the recipe too!
    Serve and enJOY!

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