BLM Soup

The is is a soup that we served last week and people kept asking that I post the recipe. It’s our Broccoli, Lentil and Mushroom Soup. It is packed with protein and fiber and so much umami flavor. You may just make it the meal.

1- 2 c dried green or brown lentils (rinsed)

2 c broccoli florets and stems roughly chopped

2 c mushrooms (sliced; cremini and shiitake)

1 medium onion (diced)

2 -4 carrots (diced)

4 celery stalks (diced)

2 T muun chi Fermented Roots

5 c homemade vegetable broth

1 c cooked white navy bean

1 c coconut milk

1/2 c muun chi CoCoFir

1 sprig Rosemary

1 bay leaf

1- 2 leaves thyme

1 tsp miso

Salt and pepper to taste

Toss some broth (about 1 c) into a large pot just to wet your onions, celery and carrots and the Fermented Roots. Let these veggies sauté in the broth till fragrant and wilted.

Take 1 c of yiur sautéd veggies and mix with the white navy bean, miso, coconut milk and CoCoFir. Put this mix into a blender and blend til smooth.

Pour the veggie broth with the blended mixture into the big pot and sautéd veggies. Add your fresh spices. Bring to a medium simmer and add your lentils. Cook for 20 min on medium. Add more lentils if you like it thick.

Add the chopped broccoli and mushrooms. Simmer for another 10 min.

This soup is packed with antioxidants, great heart healthy ingredients. If you want to make more like a Dal, just add more lentils and some of your favorite Indian spices. Make extra so you can serve a completely different meal just by changing up the spices and adding some cooked chopped potato or chopped tomato. Add some spinach or kale and totally disguise it…Enjoy!! And listen to your gut and friends sing in gratitude.