Creamy mushroom soup with lentils
Creamy mushroom soup with lentils
398kcal Per person
16g Protein
25g Carbs
26g Fat
12g Fiber
Ingredients
- 5 ounces cauliflower florets (140 g)
- 4 ounces lentils, canned (112 g)
- ½ leek
- 1 stalk celery
- 1 clove garlic (5 g)
- 5 ounces mushrooms (140 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon thyme, dried (2 g)
- 2 fluid ounces coconut milk (60 ml)
- 1 cube vegetable bouillon
- 1 ¾ cup water (415 ml)
- 1 teaspoon yellow mustard (7 g)
- ½ tablespoon balsamic vinegar (8 ml)
Preparing this recipe
- Allow the cauliflower to thaw briefly. Rinse the lentils and drain them.
- Wash the leek and celery and cut them into thin rings. Finely chop the garlic and slice the mushrooms.
- Heat the oil in a stockpot over medium heat and add the leek and celery and cook for 3 minutes, stirring occasionally.
- Add the mushrooms and cook until soft in about 5 minutes. Add the lentils and cook for 3 more minutes. Stir in the garlic and thyme and cook for 1 minute.
- Then add the coconut milk, bouillon cube, water and the cauliflower florets. Let this simmer uncovered for 15 minutes.
- Transfer to a blender and add the mustard and vinegar. Blend until smooth and season with pepper and salt.
- Serve in a soup bowl.
Requisites:
- (Immersion) blender
Tip van FitChef
Tasty with some fresh chives as garnish.
