Yvonne I have made this soup several times now and it is absolutely delicious! Healthy because of the many vegetables in it and nice and creamy because of the coconut milk. And as a bonus, this recipe is also quick to make, easy to make and low cost!
For 4 persons
1 tbsp oil
1 large onion
2 to 3 cloves of garlic
2 tbsp fresh ginger
250 gr peas, from the freezer
250 gr broccoli, fresh or from the freezer
500 ml vegetable stock
1 can of coconut milk
20 mint leaves
200 g green lentils
Zest of ½ lemon
75 gr pumpkin seeds
A pinch of chili flakes
Sea salt/pepper
Start making the toppings!
Preheat the oven to 150 degrees. Divide the pumpkin seeds over a baking tray and put in the oven for 20 minutes (keep a close eye on it!).
Cook the lentils according to package directions and let cool completely. If you bought canned green lentils, you can skip this step. Make sure that you rinse the lentils well before use in both cases! Place the lentils in a bowl, stir in 1 tbsp oil, grated lemon zest, sea salt and pepper and set aside.
Cut the onion, garlic, ginger and broccoli into coarse pieces.
Put a small splash of water in a pan and fry the onion, garlic and ginger for about 10 minutes (if necessary, add a little water to the pan every now and then). Add the peas and broccoli and fry for about 5 minutes.
Add the vegetable stock and season with salt and pepper. Bring to the boil, lower the heat and cook for 10-15 minutes. Make sure you stir the soup now and then so that it doesn’t burn.
Remove the pan from the heat and add the coconut milk and mint. Puree the soup completely smooth with a hand blender or strong blender. Season to taste with some extra salt and/or pepper.
Put the soup in a bowl and finish with the lentils and pumpkin seeds. Don’t feel like and / or don’t have time to make the toppings; the soup is also delicious without the lemon lentils and pumpkin seeds!
Enjoy your meal!
If you’ve tried this recipe, leave a comment below and/or tag me on your social media (@thepurplelife).