VEGAN BLENDED VEGGIE "GET-BETTER" SOUP

Vegan Blended Veggie

Provided by tendollarwine

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 onion, chopped
3 carrots, chopped
3 celery ribs, chopped
3 cups broccoli, chopped
3 cups cauliflower, chopped
1 large baking potato, cubed, with skin
1 red pepper, chopped
1 green pepper, chopped
1 cup dried lentils, picked over and rinsed
2 cups spinach, rinsed well
3 green onions, chopped
1 cup mushroom, chopped
3 garlic cloves, chopped
2 bay leaves
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried oregano
2 tablespoons olive oil
1 teaspoon salt
salt and pepper

Steps:

When all the vegetables are chopped, heat the oil in a very large pot over medium heat. Add the onions, carrots, celery and teaspoon of salt. Sweat the vegetables to release their moisture. If they start to brown, turn the heat down a bit.
Once the onions are translucent, add the rest of the vegetables, lentils and herbs. Add enough water to cover, bring to a boil, then turn down the heat and simmer for at least 35 minutes, until the vegetables are tender and the lentils are cooked.
Remove the bay leaves and use an immersion blender to puree the entire pot of soup. If you don't have an immersion blender, then scoop out some of the soup in batches, puree in a food processor or blender, and add to an empty pot.
Once all of the soup is blended, add salt and pepper to taste.

Nutrition Facts : Calories 187.1, Fat 4.2, SaturatedFat 0.6, Sodium 352.4, Carbohydrate 30.3, Fiber 12.1, Sugar 5.4, Protein 9.7