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Prep 40 mins
Cook 40 mins
I make this any time I, or anyone around me, has a cold. It may sound like bullhockey, but the last 3 times I was sick, I made this soup, ate nothing but this soup (and crackers and OJ) for an entire day and by the next morning I was feeling almost 100% better. It's light and tastey and very soothing on a sore throat. It also has lots of vitamins and stuff and is good for you whether you're sick or not! The ingredients are kind of approximate. Just grab whatever looks good at the grocery/market and throw it in!
- 1 onion, chopped
- 3 carrots, chopped
- 3 celery ribs, chopped
- 3 cups broccoli, chopped
- 3 cups cauliflower, chopped
- 1 large baking potato, cubed, with skin
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 cup dried lentils, picked over and rinsed
- 2 cups spinach, rinsed well
- 3 green onions, chopped
- 1 cup mushroom, chopped
- 3 garlic cloves, chopped
- 2 bay leaves
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- 1 teaspoon salt
- salt and pepper
- When all the vegetables are chopped, heat the oil in a very large pot over medium heat. Add the onions, carrots, celery and teaspoon of salt. Sweat the vegetables to release their moisture. If they start to brown, turn the heat down a bit.
- Once the onions are translucent, add the rest of the vegetables, lentils and herbs. Add enough water to cover, bring to a boil, then turn down the heat and simmer for at least 35 minutes, until the vegetables are tender and the lentils are cooked.
- Remove the bay leaves and use an immersion blender to puree the entire pot of soup. If you don't have an immersion blender, then scoop out some of the soup in batches, puree in a food processor or blender, and add to an empty pot.
- Once all of the soup is blended, add salt and pepper to taste.
I thought I'd ruined this soup when I pureed it having forgotten to take out the bay leaves first. But I fished out the stems, ran it through a strainer, and the bay flavor was nice. This soup tasted best after it had mellowed for a couple of days. I used cauliflower, but not the broccoli, and at first the cauliflower flavor overwhelmed everything else. But on the second day it all came together and tasted very good. The color was not appetizing however. We just had to ignore that and concentrate on the good flavor. On the third day I added some cooked black beans and this was a good addition. We ladeled the hot soup over crushed corn chips and that added a nice crunch. Very versatile recipe to add whatever you have on hand in the fridge.
What a way to eat your veggies! We modified this a bit and used what we had. The only thing that was less than appealing was the color..but the taste was awesome!