The Perfect Lentil Soup
A soup maker and storyteller, Marielle Caruso develops recipes, teaches yoga and believes that self-care can be for everyone– even you. She is currently learning to love her thighs and working on her first soup cookbook. Follow her on Instagram @selfcareandsoup or visit her website: mariellecaruso.com.
Ingredients
-
1 tbsp olive oil
-
1 large onion
-
2 cloves garlic, minced
-
1 small tart apple, peeled, cored, chopped
-
1 tbsp ground cumin
-
2 tsp ground turmeric
-
½ tsp ground coriander
-
½ tsp ground cinnamon
-
1 bay leaf
-
¾ cup brown or green lentils
-
¾ cup red lentils
-
4 cups broth of choice
-
1 cup water
-
1 can coconut milk
-
2 big handfuls spinach, chopped
-
¼ cup chopped cilantro
-
1 lime juiced
-
Sea salt and pepper to taste
Instructions
-
Heat oil in a large dutch oven over medium heat. When the oil is hot, add onion, garlic and apple. Sauté for 5 minutes, stirring frequently to prevent garlic from burning. Add a pinch or so of salt as you sauté.
-
Add turmeric, cumin, coriander and cinnamon. Continue to sauté for a minute or so, until fragrant, and then add the broth, lentils and 1 cup of water. Bring to a simmer, reduce heat, cover and cook for 30-45 minutes. When finished cooking, the red lentils should have collapsed and the brown lentils become completely tender. Stir regularly during cooking to make sure nothing is sticking to the bottom of the pot. During cooking, add more liquid if needed to prevent sticking and burning.
-
Add the coconut milk and stir to combine. If the soup is too thin for your liking, simmer, uncovered, until it has thickened. If the soup is too thick, add a little water or broth.
-
Remove from heat. Stir in the spinach and cilantro. Adjust salt and pepper as needed. Top with cilantro and a drizzle of lime juice.
Broccoli Cheddar & Sausage Soup
This soup is the ultimate elevated comfort food— perfect for cooler weather. The addition of white wine to deglaze amps up the flavor, and the hot Italian sausage creates a soup that’s filling and sure to please even the most vegetable-averse at your table. This recipe leaves the broccoli florets intact, but you can blend if you’re craving a smoother texture!
Ingredients
-
1 tsp olive oil
-
2 links hot Italian sausage, removed from its casing
-
½ large white onion, chopped
-
2 carrots, grated
-
2 cloves garlic, minced
-
1-2 pinches red pepper flakes
-
¼ cup flour
-
¾ cup white wine
-
¾ cup half and half
-
4 cups chicken broth
-
2 cups water
-
1 tbsp dijon mustard
-
4 ounces medium white cheddar cheese, grated
-
1.5-2 lbs broccoli, cut into small florets
-
Sea salt and pepper to taste
Instructions
-
Heat oil in a large dutch oven over medium heat. Add the sausage, casings removed. Use a wooden spoon to break up and brown the sausage. When the sausage is browned, use a slotted spoon to remove and set aside.
-
With heat at medium, add the onion and carrot into the same dutch oven used to brown the meat. Sauté until the onion is translucent and tender. Reduce heat if needed to prevent burning. Add the garlic and red pepper flakes and continue to cook for a minute more.
-
Add the flour and stir well. Toast for just a minute more and then add in the wine. The mixture will thicken quickly, so be sure to scrape up any browned bits from the bottom of the pot. Once the wine has absorbed and thickened, add the half and half. Stir, stir and stir until a thick roux is formed. Add the broth slowly, stirring as you go, and add the water and mustard.
-
Stir until there are no clumps remaining and bring to a light simmer. Simmer, uncovered, until the soup has thickened. Next, stir in the cheese, mixing until melted, and then stir in the broccoli. Continue to simmer for 10 minutes until the broccoli has cooked through. Add the sausage back into the soup and adjust salt and pepper to taste.