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🍲 Creamy Zebucino Soup with Lentils

485 kcal · 45 min · 4 servings

Ingredients

• 2 Stk Onions
• 3 Stk Garlic Cloves
• 300 g Parsnips
• 250 g Potatoes
• 150 g Red Lentils
• 1 Liter Vegetable Broth
• 200 ml Coconut Milk
• 2 EL Lemon Juice
• 2 EL Olive Oil
• 1 TL Salt
• 1/2 TL Pepper

Instructions

1. 1. Peel the 300 g parsnips and the 250 g potatoes.
2. 2. Cut the peeled vegetables into roughly 1 cm cubes.
3. 3. Peel the 3 garlic cloves and chop them finely.
4. 4. Dice the 2 onions finely.
5. 5. Heat 2 tbsp olive oil in a large pot over medium heat.
6. 6. Sauté the onions for 3 minutes, until they are soft and translucent.
7. 7. Add the chopped garlic and fry it for 1 minute.
8. 8. Add the parsnips, potatoes, and 150 g red lentils to the pot.
9. 9. Pour 1 liter vegetable broth over everything.
10. 10. Simmer the soup for 20 minutes, until the vegetables are tender.
11. 11. Purée the hot soup with an immersion blender until completely smooth.
12. 12. Stir 200 ml coconut milk and 2 tbsp lemon juice into the soup.
13. 13. Season with 1 tsp salt and 1/2 tsp pepper to taste.
14. 14. Serve the soup hot and check the creamy consistency.

Nutrition per serving

• kcal: 485
• Protein: 22 g · Fett/Fat: 14 g · Carbs: 68 g