Description
This creamy broccoli cheddar soup is hearty and flavorful, made with fresh vegetables and aromatic spices. It’s nutritious and filling, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 14-ounce can crushed or diced tomatoes
- 3 cups baby spinach, sliced into ribbons
- 1 lemon, juiced (about 2 tablespoons)
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onions, minced garlic, peeled and chopped carrots, and chopped celery. Cook, stirring frequently for about 4-5 minutes until the vegetables soften and become fragrant.
- Add the can of crushed or diced tomatoes with their juices, dry lentils, vegetable broth, ground cumin, ground coriander, and smoked paprika to the pot. Stir well to combine all ingredients evenly.
- Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and cook for about 30 minutes, or until the lentils are tender and the soup has thickened to your desired consistency.
- For a creamier texture, use an immersion blender to blend several times within the pot until just slightly pureed, or transfer 1-2 cups of soup to a blender, puree until smooth, and return it back to the pot, stirring to incorporate.
- Stir in the baby spinach ribbons and lemon juice. Allow the spinach to wilt for about a minute. Taste and season with salt as needed before serving.
Notes
- This soup is easy to customize with your favorite vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat on the stove over medium heat, adding a splash of water if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 236
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 13 g
- Protein: 13 g
- Cholesterol: 0 mg