While it’s still winter, let me share with you one of the easiest and most delicious ways I can think of to eat copious amounts of vegetables – enjoyably! The key is transformation of texture, and it’s done via a Vitamix or good blender. As some of you know, I’m not an ardent veggie-lover by nature. I can get a few salads down when the weather’s warm and I’m in the mood, but in general, the taste and texture of vegetables is a turn off. There, I said it.
However, when slow-simmered vegetables such as carrots, onions, and celery are blitzed into a broth, the result is a rich and colorful base for soup. And one that is chemical-free and loaded with nutrients. If that’s not a win-win, I dunno what is!
C’mon, would you really want to eat a bowl of this?
Hold tight…the mess is about to get velvety!
Lentil Vegetable Soup
A delicious, nutritious soup that's like a warm hug in a bowl.
Heat stock in large stockpot to simmering. Add vegetables and cook covered for 20 minutes or until tender. If vegetables aren't submerged, add more stock.
After 20 minutes, check vegetables. If they're not fork-tender, simmer another 10 minutes or so.
After vegetables have cooked, turn heat off, remove lid from stock pot and let soup cool at least 15 minutes
In batches, blend soup in a blender or Vitamix until smooth. Return to stock pot and add all remaining ingredients except the olive oil. The split lentils should already be soft from soaking and won't need a lot of additional cooking time.
Simmer covered on low heat for about 10 minutes, stirring occasionally. When ready to serve, add olive oil to the pot and mix well.
This soup is hearty enough to stand on its own, but feel free to add quinoa, brown rice, cubed white or sweet potatoes, or pasta.