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!