The creamy richness of the cashew cream blends seamlessly with the wholesome flavors of the broccoli, lentils, and potatoes, while the aromatic curry powder and garam masala provide a delightful warmth and depth. This Potato Broccoli & Lentil Soup is not only comforting but also packed with nutrients, making it a perfect option for a hearty, satisfying meal. The balance of creamy, earthy, and spiced flavors in each spoonful will leave you feeling nourished and cozy.
Ingredients:
Cashew Cream:
- 40 g cashews
- 200 ml rice milk
Soup:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 100 g red lentils
- 250 g broccoli florets
- 250 g potatoes, cut into cubes
- 600-700 ml water
- Cashew cream (prepared from the ingredients above)
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- Salt to taste
- Pepper to taste
Instructions:
- Prepare the Cashew Cream:
- Start by soaking the cashews in warm water for at least 30 minutes. This softens the nuts, making them easier to blend.
- Once soaked, drain and rinse the cashews. Add them to a blender along with 200 ml of rice milk.
- Blend until smooth and creamy. Set the cashew cream aside for later use in the soup.
- Sauté the Garlic:
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to let the garlic burn.
- Cook the Lentils and Vegetables:
- Rinse the red lentils under cold water until the water runs clear.
- Add the red lentils to the pot with the sautéed garlic.
- Next, add the cubed potatoes and broccoli florets to the pot. Stir everything together for a minute or two.
- Add Water and Seasonings:
- Pour in 600-700 ml of water, ensuring the vegetables and lentils are fully submerged. You can adjust the water quantity depending on your desired soup consistency.
- Stir in 1 teaspoon of curry powder and 1 teaspoon of garam masala. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender and the lentils are fully cooked.
- Add Cashew Cream:
- Once the soup is cooked, remove it from heat.
- Stir in the prepared cashew cream, mixing well to combine all the flavors.
- Taste the soup and adjust seasoning with more salt, pepper, or spices if needed.
- Blend the Soup (Optional):
- For a creamier texture, you can blend the soup partially or entirely using an immersion blender. If you prefer a chunkier soup, skip this step.
- Serve:
- Ladle the soup into bowls and garnish with a drizzle of extra cashew cream, cracked black pepper, or a sprinkle of fresh herbs for an extra burst of flavor.
