Broccoli Lentil Soup with Roasted Pepper Coulis
March 19th, 2007
Stumble it!
I had made that lovely roasted pepper yesterday, and remembered I had some fresh broccoli in the fridge, so this is a little soup I threw together to use both ingredients. It’s not only fairly healthy, but very comforting. The sweetness of the pepper coulis goes well with the savory cumin and broccoli base. I also added lentils to give the soup some added body, flavor and nutrition. This was definitely a winner for us!
Broccoli Lentil Soup with Roasted Pepper Coulis
Serves two
2 Cups rough-chopped broccoli
1/2 Onion, finely chopped
1/2 Cup Green Lentils
1 tsp Cumin
1/4 tsp Chili Powder*
1 Veg Bullion Cube
2 Cups Water
3/4 - 1 Cup Soymilk
Roasted Pepper Coulis
1 Red or Orange Roasted Pepper
1 Tbs Tahini
1 Tbs Olive Oil
1 Tbs Maple Syrup
1/4 tsp Chili Powder
Fresh Black Pepper to taste
1/2 tsp Salt
*Chili powder is NOT simply crushed chilies! It’s a blend of mildly spicy chilies and other spices like oregano, cumin and garlic. It’s usually dark red and milder than, say, straight cayenne pepper.
Heat vegetable oil in a large heavy bottomed pot that has a tight lid. Add onions. When they start to brown, add lentils and cumin and stir for a minute or two. Add water, broccoli, and bullion, turn down heat a little and cover. Simmer for about 30 minutes until the lentils are tender but still firm.
Meanwhile, add all the coulis ingredients into the bowl of your food processor or blender. Blend well until smooth, and set aside while soup is cooking to give the flavors some time to meld.
When the soup is ready, it should be pretty thick - too thick for soup! Blend it CAREFULLY (it’s hot!) until smooth (I didn’t even bother to wash out my food processor after I blended the coulis since it was going in the soup anyway). Return the soup to your pot and add soymilk until the desired consistancy is reached. I wanted a thick soup, so I added 3/4 of a cup of soymilk, but if you want it a little thinner plan on a full cup or so.
Place soup in bowls. Add 1/2 of the coulis on top of each bowl of soup - you can create a design if you want - partially swirling it in, or whatever. Add pita chips on top and serve with extra chips on the side!
I’m sure this would be delightful with coconut milk or soy creamer instead, but plain soymilk does the job beautifully and isn’t quite so heavy.
Entry Filed under: dinner, recipe, sauce/dressing, soup
11 Comments Add your own
1. sheree | March 20th, 2007 at 5:34 pm
Your pictures are always so lovely. this soup sounds delish! I will print this and put in the to make pile. thanks for sharing
2. Tania | March 20th, 2007 at 8:10 pm
Broccoli and lentil soup sounds like a great idea.. I’ve been looking for soup recipes lately! I’ve never made a good soup.
Oh yeah, thanks for the roasted pepper thing! I may be able to do that now!
3. Anna | March 20th, 2007 at 9:17 pm
That looks really yummy. I’ve been in a roasted pepper mood lately, so I’ll have to try it really soon.
I recently discovered your blog, and I love it. Great recipes and better-than-a-magazine photos. Thanks!
Anna
4. Lolo | March 30th, 2007 at 9:03 am
Sheree - Thank you!
Tania - You can totally roast a pepper - it’s so easy! I hope you enjoy the soup!
Anna - Thanks! You’re so kind, I might be blushing!
5. Emily Booth | April 9th, 2007 at 4:20 pm
I made this soup yesterday and it was wonderful!!
I’m eating the leftovers today and since I didn’t have all the ingredients for the coulis, I chopped up some fresh carrots and red pepper and threw those on top. So yum!
6. Cold weather sucks most o&hellip | April 10th, 2007 at 11:36 am
[…] a Broccoli-Lentil soup from VeganYumYum that I made a few days ago. I didn’t have the stuff for the roasted red […]
7. veganlinda | May 1st, 2007 at 3:12 pm
My son (7 years old) ate three bowls of this in one sitting. My husband loved it and the roasted red peppers hit the spot and were a perfect addition to the soup. Yum, yum!
8. chouettes crepes | May 2nd, 2007 at 2:54 pm
You were wondering how it’d taste with coconut milk? RIDICULOUS!!! It’s like Rachel:broccoli lentil soup with roasted pepper coulis::Lolo:crispy sweet and sour tofu and/or seitan; except I didn’t come up with my own recipe. And you may be off of your crispy sweet and sour stuff kick. Anyway… coconut milk= check plus!
9. Broccoli Lentil Soup with&hellip | August 5th, 2007 at 10:44 pm
[…] VeganYumYum » Broccoli Lentil Soup with Roasted Pepper Coulis Recipe…… I thought this looked like a good recipe to try when the weather starts to cool off a bit… i bet it’s a great fall soup […]
10. Cookthink: 5 broccoli rec&hellip | October 16th, 2007 at 11:19 am
[…] Broccoli Lentil Soup With Roasted Pepper Coulis Hogwash: Sneaky Chicken Pasta Salad Cookthink: White Bean And Broccoli Burritos With Cilantro […]
11. Johanna | December 17th, 2007 at 7:12 am
hi - just wanted to say I really like the look of this dish - I did the coulis last week to serve over asparagus and also with nutroast - have put it on my blog with a link to yours - thanks (am hoping to try it with broccoli soup some time)
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