1 Medium Onion
2 Whole Carrots
1 Medium Butternut Squash
2 Large Tomatoes
1 16 oz bag Broccoli Florets
8 Cups Broth of choice
1/2 Cup Red Lentils
1 Tsp Garlic
1/4 Tsp Parsley
1/4 Tsp Turmeric
1/4 Tsp Ground Mustard
Pinch each Thyme, Smoked Paprika, Cayenne
1 Cup Nutritional Yeast
Prepare to roast the broccoli by tossing it with 1 Tbs avocado oil, salt, pepper and red pepper flakes. Roast in the oven at 350 degrees F for 45 minutes (stirring frequently). Set aside.
Dice the onion and carrot and peel and dice the squash. Sauté in a large pot on medium heat with a little avocado oil until fragrant. Add all the seasonings except the nutritional yeast and stir well.
Add the broth and lentils to the pot. Simmer for 30 minutes or until lentils are VERY soft. Blend the soup smooth and taste for salt and pepper (I added 1 Tsp salt and 1/2 Tsp pepper). Add the roasted broccoli and the tomatoes (diced). Stir in the nutritional yeast. Allow the soup to simmer an additional 10 minutes.
Serve and ENJOY!
You can download a printer friendly version of the recipe here.
Enjoy!
Barb
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