Now this one is a real detox soup but so tasty at the same time. Its easy to ensemble and can be stored in the fridge for at least 1 week and of course in the freezer for much longer. This recipe will give you about 4 bowls full of soup.
The reason for our soup madness at the moment is nothing less then trying to prep meals for work that are not too heavy and fatty, keeping you full longer, easy to split into reasonable sized portions and not to heavy to carry of course. I think with this and previous soup recipes we posted on the blog, we definitely achieve that.
What you need:
2 small/medium sized broccoli heads
1 clove garlic
1/2 tsp ginger (can use ground but fresh is giving it a nicer touch)
1 medium onion
1 red chili pepper (please gauge between 1/2 – 1 as this gets hot hot hot)
1/2 cup red lentils
1 handful cilantro/coriander
5 -10 fresh mint leaves
1/3 tsp ground cardamom
1/2 tsp ground turmeric
2 tbsp olive oil
1/2 tsp ground cumin
500 ml water
1/2 tsp salt (I am using Himalayan pink salt)
What you need to do:
Start with the lentils and soak them for about 30 minutes.
Prepare all other ingredients: peel and chop the garlic and onion, the herbs and vegetables, broccoli, onion, chili, cilantro/coriander and mint leaves.
In a large cooking pot add the olive oil and saute the garlic and onions at medium-high for about 1-2 minutes.
Add all the spices: stir and add a little water to prevent the spices from burning.
Add the broccoli, lentils, 1/2 tsp salt as well as the water.
Cover the pot with a lid and cook for 8-10 min or until the lentils are tender and the broccoli softened.
Add the herbs and turn down the heat.
Use a hand blender or transfer the soup into the a blender of choice.
Return to pot and salt to taste