This vegetable soup recipe best for autumn and the early winter can’t get any simpler. All the ingredients are practically thrown in the pot and simmered then pureed and it is ready to serve. The delicious and nutritious combination of broccoli and cauliflower come together in one delicious healthy dinner dish. To make this simple vegan recipe, you need broccoli, cauliflower, yellow onions, garlic, turnip, potato, celeriac, dry green lentils, vegetable stock or water, tamari, virgin olive oil, and dried thyme.
For a more efficient process, prepare all vegetables first before cooking. To make the lentils easier to cook, soak them overnight. Wash the vegetables with cold water and drain in a colander. Remove the leaves of the broccoli and cauliflower and discard. With a sharp knife, slice the broccoli florets and stems into large cubes. Do the same with the cauliflower. Dicing the broccoli and the cauliflower will make them easier and faster to cook and puree. The turnip, celeriac and the potato should also be diced in roughly the same size as the broccoli and cauliflower so that they all cook at the same time.
Ingredients: 3 C broccoli florets and stems, diced, 2 C cauliflower florets and stems, diced, 1 yellow onion, diced, 3 cloves garlic, minced, 1 white turnip peeled and diced, 1 large potato, peeled and diced, 1 C celeriac, peeled and diced, ½ C dry green lentils, 8 C water OR vegetable stock, 1 tbsp. tamari (optional – omit if using vegetable stock), 1 tbsp. extra virgin olive oil, 1 tbsp. dried thyme
Combine all ingredients in a very large soup pot. Bring to a rolling boil, then turn the heat down and allow to simmer for 30 minutes (until everything is falling apart in the pot). In a blender, puree the soup in batches, transferring each pureed batch into a large mixing bowl as you go. When everything is pureed to a thick, creamy smoothness, return soup to original pot, heat through, serve, and enjoy.
The onion, garlic, tamari and dried thyme will give flavor to the vegetables and make the soup taste even more savory. Tamari is a kind of soy sauce that is thicker and milder in flavor. You can also use fresh thyme instead of dried thyme for a more refreshing flavor. If you don’t have vegetable stock, you can still use water for making the soup. The medley of vegetables and the tamari will have enough flavors to complete the dish. If you are using vegetable stock, you can omit the tamari to lessen the salt. Alternatively, you can also use mushroom stock instead of vegetable stock for an earthier flavor and exquisite aroma. Use an immersion blender or hand blender instead of a regular blender if you have this at home.