Directions
- 1Peel and chop one onion.
- 2Peel and chop two carrots.
- 3Sauté the chopped onions and carrots with truffle olive oil in a pot.
- 4Add one or twelve cloves of garlic to the pot.
- 5Once the vegetables are sautéed, add a heaping tablespoon of flour.
- 6Cook the flour with the vegetables for about two minutes.
- 7Add water and two veggie broth cubes to the pot.
- 8Cut the broccoli into bite-size pieces.
- 9Chop up all the broccoli stems left over.
- 10Add the chopped broccoli to the pot.
- 11Add about one and a half cups of red lentils to the pot.
- 12Let the soup simmer and add seasoning.
- 13After 15 minutes, remove the soup from the heat.
- 14Add some cheese to the soup.
- 15Add some cream or oat cream to the soup.
- 16Add nutritional yeast to the soup.
Ingredients
- 1 Onion
- 2 Carrots
- Truffle olive oil
- 12 Garlic cloves
- 1 Broccoli head
- 1 heaping tablespoon Flour
- Water
- 2 Veggie broth cubes
- 1.5 cup Red lentils
- Seasoning
- Cheese
- Cream
- Nutritional yeast
Equipment
KnifeCutting boardPotSpoon
Tips
- For a non-dairy option, use oat cream instead of real cream.
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