Superfood Soup (plant-based)
So many superfoods in just one soup! This dish is nourishing, versatile, and irresistible.
Equipment
- large pot with lid or Dutch oven
Ingredients
- 1 tablespoon olive oil
- 2 cups yellow onion, diced about 2 small or 1 large onion
- 1/2 cup mushrooms, chopped, any type optional
- 1/2 teaspoon sea salt
- 1/4 teaspoon red pepper flakes optional
- 1-2 teaspoons * fresh ginger, grated or very finely chopped
- 2 tablespoons garlic cloves, finely chopped about 5 medium cloves
- 2 teaspoons ground turmeric
- 1 1/2 cups brown or green lentils
- 3 heaping cups sweet potato, diced into bite-sized pieces about 1 large potato
- 1 teaspoon dried thyme
- 4 cups vegetable broth I prefer bouillon paste or cubes for this recipe
- 2 cups water
- 4 cups chopped greens like kale, Swiss chard, or collard greens
- 1 1/2 - 2 1/2 tablespoons fresh lemon juice
- 1 tablespoon nutritional yeast optional
- black pepper to taste
Instructions
- In large pot or dutch oven, heat oil over medium heat.
- Add onions and saute until they begin to soften, about 3 minutes.
- Add mushrooms, salt, and red pepper flakes. Saute for 2 more minutes.
- Add ginger and garlic. Saute another minute until fragrant.
- Add turmeric, lentils, thyme, broth, and water. Bring to boil. Reduce to medium. Cover.
- Cook for 15 minutes. Then add the sweet potatoes.
- Continue to cook, covered, for about 10 minutes, until lentils and sweet potatoes are soft but not falling apart. If one is finished before the other, turn off burner; food will continue to steam.
- Mix in greens. Simmer for 5 minutes.
- Add in lemon juice (starting with 1 1/2 tbsp), nutritional yeast, and black pepper.
- Taste. Add salt as needed or additional lemon juice for more brightness. Serve.
Notes
* Fresh ginger: for sensitive palates and kids, consider using 1 teaspoon of fresh ginger. Grating the ginger will help balance it in the soup and avoid overly gingery bites.
Refrigerate leftovers for up to 1 week. I do not recommend freezing this recipe.