Green Lentil & Kale vegan soup
Difficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
45
minutesThis cozy soup is made with fresh parsnips, shallots, celery, and cavolo nero (Tuscan kale), then blended into a smooth, creamy texture that’s perfect for relaxing evenings.
Ingredients
2 shallots, peeled and chopped
280g parsnips, peeled and chopped
70g celery sticks, chopped
4 garlic cloves, peeled and smashed
100g green lentils, washed
1 L water
1tsp gochujang (Korean chili paste)
200g cavolo nero (black kale), washed
Olive oil
Ground rock salt
Ground black pepper
Directions
- Heat a pot over medium heat with a little olive oil. Add the shallots, celery, parsnips, and garlic, and sauté until fragrant and slightly golden.
- Add the green lentils and stir well. Pour in the water, bring to a boil, then add the gochujang and stir until dissolved. Cover with a lid, reduce the heat, and simmer for about 40 minutes until the lentils and vegetables are tender.
- Meanwhile, prepare the cavolo nero: trim off the stems, wash the leaves, and set aside.
- Once the soup base is cooked, add the cavolo nero. Blend everything with a stick blender until smooth. Season with salt and black pepper to taste.
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