Prep time: 10 minutes Cook time: 40 minutes Serves: 6
When the temperature starts dipping like it’s been doing the past few days … hovering around the 30’s … I want soup! I can eat it every day. For lunch and dinner. Probably breakfast! Why not!
This is one of those soups that tastes even better the next day after it’s had time to sit and develop. I usually make this the night before and let it sit overnight. Yep, it just keeps tasting better and better; and oh, the fragrance will fill the house! You’ll be coming back for seconds on this one.
Of course, I eat this along with some leafy greens — I still love my salads. With this kind of soup salads taste even finer.
- 4 cups vegetable broth
- 1 tablespoon minced garlic
- 1/2 cup nutritional yeast
- 1 cup lentils
- 1 medium onion, chopped
- 1 cup baby carrots, each one cut in thirds
- 2 tsp curry
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 bay leaf
- 1 cup sliced cremini mushrooms
- 2 cups frozen broccoli
- 2 cup frozen cauliflower
Put the first 10 ingredients into a large soup pot. Let simmer for 20 minutes. Next add 3 more cups of water, the next three ingredients and simmer for an additional 20 minutes or until the lentils are tender. Remove bay leaf.