Farmhouse Vegetable Soup With Lentil Cream

A comforting vegetable soup featuring Puy lentils, sprouting broccoli, and baby carrots, topped with a seasoned savory lentil cream.

Vegetarian Healthy Soup Winter Lentils

Estimated Nutrition

Calories

842.5

kcal / serving

842.5 kcal total

Carbs

42.1g

per serving

42.1 g total

Fat

65.4g

per serving

65.4 g total

Protein

24.8g

per serving

24.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

tsp

dash

Dairy

tbsp

whipped

LegumesPulses

Puy Lentils

tbsp

Flageolet Beans

canned, rinsed and drained

tbsp

Puy Lentils

cooked

Liquids

300

Vegetable Stock

hot, or chicken stock

NutsSeeds

clove

Garlic

chopped

tbsp

Parsley

freshly chopped

tbsp

Parsley

freshly chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

Purple Sprouting Broccoli

chopped

piece

Carrot

baby carrots, chopped

piece

Tomato

chopped

Method

Top the soup with a dollop of lentil cream and serve.

Heat the butter in a small saucepan and add all soup ingredients except tomato and parsley.

Simmer for ten minutes until the lentils are cooked.

Stir in the chopped tomato and parsley then pour the mixture into a bowl.

Combine all lentil cream ingredients except double cream in a mini blender and process until smooth.

Fold the blended lentil mixture into the whipped double cream.