Eat More Plants Eat More Plants
Eat More Plants Eat More Plants
All recipes
  • 450 kcal
  • 38.7 g
  • 42.6 g
  • 14.1 g
  • 21 g

Broccoli Lentil Soup

A blended broccoli and red lentil soup with tempeh, chilli and fresh coriander.

Lunch
Broccoli and lentil soup garnished with herbs and spices

Yield

1 serving

Prep time

5 min

Cook time

20 mins

Diet

Plant-based

Method

Cook the Tempeh

  1. Preheat the oven to 180°C.
  2. Cut the tempeh into cubes and place on a lined baking tray.
  3. Spray or coat with 1g avocado oil, then season with a good pinch of salt and pepper.
  4. Bake for around 20 minutes, or until lightly golden.

Make the Soup

  1. Chop the onion, garlic, broccoli and red pepper.
  2. Set a saucepan over a medium heat and add the onion and garlic and cook for a few minutes, until softened. If anything starts to stick, add a splash of water.
  3. Add the broccoli, red pepper, lentils, chilli flakes, salt, pepper and enough water to cook everything through.
  4. Simmer for 15 – 20 minutes, or until the lentils and vegetables are tender.
  5. Add the fresh coriander, then blend until smooth.
  6. Taste and adjust the seasoning before serving.
  7. Add the baked tempeh to the top – sort of like croutons. However, if you don’t care for crispy tempeh, you could always throw it in the soup instead of oven baking it.

Phe's notes

This is a cosy, blended soup that’s simple but surprisingly substantial. The lentils help thicken it and add protein, while the broccoli, peppers and coriander keep it fresh and colourful.

It’s a good one for lunch when you want something warm, filling and full of veg without needing loads of faff. The chilli flakes add a little heat, but you can keep it gentle if that’s more your thing.

Other delicious recipes