Creamy Broccoli Lemon Soup with Miso and French Lentils

January 18, 2015
  • Serves 4
  • 1 tablespoon coconut oil
  • 1 small yellow onion, chopped
  • 1 celery stalk, chopped
  • 4 cloves of garlic, chopped
  • 3/4 cup fennel, chopped
  • 4 cups broccoli, chopped (heads and stalks)
  • 2 thyme sprigs
  • 1 cup vegetable stock
  • 1 cup water
  • 1 1/2 tablespoons italian parsley
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sea salt
  • 2 tablespoons white miso
  • 1/2 cup cooked lentils
  • pine nuts or avocado chunks to garnish, optional
In This Recipe
  1. In a medium saucepan, heat the coconut oil, onion, and celery over medium heat. Let the vegetables sweat for 5 minutes, stirring occasionally.
  2. Add the garlic and cook until fragrant, approximately 1 minute.
  3. Add fennel, broccoli, thyme, vegetable stock and water. Bring to a boil, cover and reduce to a simmer for 12-15 minutes until the broccoli is very tender.
  4. Remove from the heat and add parsley, lemon juice, salt, and miso. Blend with an immersion blender or in a blender.
  5. Stir in the lentils; garnish with pine nuts or avocado chunks.

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