Last updated on November 16th, 2020 at 03:35 pm
I made this tasty & spicy detox soup last week, because I had lots of leftover broccoli and didn’t know what to do with it. And I needed something detox to fool my mind that I hadn’t eaten any sugar. This broccoli and red lentil soup came out delicious and I just had to share it with you.
I know it doesn’t look like broccoli (it’s a yellow soup, after all), but it’s because of turmeric and red lentils (I think!).
I do this often lately – buy broccoli (or any big vegetable) because I know it’s good for me, but then I don’t use it up for weeks. Every day is like: “Detox enzymes in my liver will have to wait, because today I’m eating___”. Fill in the blank.
I always imagine the broccoli sighing when I open the fridge just to take my overnight oats (or something naughty).
And now that I thought about it, it makes me sad that I treat broccoli this way. I’m truly living in my little egocentric world, huh? Broccoli’s probably – “I don’t care, you freak. Don’t touch me!”
Ok. Enough with the crazy talk now.
I don’t know what broccoli is thinking, but I chopped it and boiled it with red lentils and it was delicious.
As for whether or not you’ll like this soup – depends. Do you like broccoli?
If you don’t – don’t expect miracles. I might be able to do 5 burpees in a row, but I can’t make broccoli taste like lasagna. But if you don’t mind, or even like broccoli – you’ll probably love this soup.
This soup is perfect if you’re looking for some light, but very satisfying detox dinner (or lunch). You can adjust the spices to your liking – it wasn’t too spicy for me, but everyone is different.
Also, I don’t use stock for soups. Before you roll your eyes, let me tell you: it works! However, if you feel you’d like to add your vegetable stock to this soup and don’t trust the recipe like this – you can do it. It will probably add even more flavor. With all the spices though – I’m sure you’ll like the recipe like this as well. Last but not least: this soup is great for using up other leftover vegetables, so use this opportunity.
Health and Beauty Benefits
This soup will warm you up and keep you healthy during this cold winter.
It will also provide about 2 portions of vegetables per serving, antioxidants and many anti-inflammatory and detoxifying chemicals you need to stay healthy. Let’s take a look at some of the ingredients’ superpowers:
- broccoli – as mentioned activates detox enzymes in your liver – thus you can get rid of toxins quicker and is rich in beta-carotene (that’s provitamin A), iron, calcium, potassium, magnesium
- turmeric – detoxifying, anti-inflammatory, anti-cancer and currently super famous;
- garlic – anti-inflammatory, detoxifying, anti-cancer, anti-viral and anti-bacterial;
- lentils – high-quality plant protein, high-fiber and very rich in folate and antioxidants; these help you lose weight, lower cholesterol and help you get rid of toxins in your colon
And that’s just a few of the ingredients. This soup is loaded with detoxifying and anti-inflammatory ingredients…and it is also completely vegan and gluten-free.
- 1 medium onion
- 1 garlic clove
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground ginger
- 1/3 tsp ground cardamom (optional)
- 1.5 cups broccoli
- 1/2 cup red lentils
- some mint leaves (5-10)
- some cilantro (optional)
- 1 red chili pepper (optional!)
- 2 tbsp olive oil
- Soak lentils for 30min-1h. Prepare the rest - peel garlic and onion, wash herbs and vegetables and chop broccoli, onion, chili (optional), cilantro (optional), mint leaves.
- In a small cooking pot add 1tbsp olive oil and sautee the garlic and onions at medium-high for about 1 min. Add the spices (turmeric, ginger, cumin and opt. cardamom). Stir and add "a sip" of water, so that the spices don't burn.
- Stir again and add chopped broccoli, lentils, 1/2 tsp salt (approx. I'm still struggling with measuring salt, I usually pinch) and 2-3 cups of water (so that everything is covered).
- Cover everything with the lid and cook for 8-10 min until lentils are tender and everything else is cooked.
- Add the herbs (mint and optionally cilantro). Take off heat.
- With your hand blender blend the soup. I didn't blend all the way through as I like soups chunky. If you'd like - blend all the way through until smooth (won't affect taste, just texture). Add 1 more tbsp olive oil and stir in. Salt to taste, add water if too thick (shouldn't be).
- Optionally: Slice red chilli pepper and add at the end.
- Serve hot and if you'd like top with some hot paprika flakes and cumin.
Amount Per Serving: Calories: 258Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 174mgCarbohydrates: 27gFiber: 10gSugar: 6gProtein: 9g
Hope you like the soup!