🍲 Creamy Zebucino Soup with Lentils

Name: Creamy Zebucino Soup with Lentils
Total time: 45 min
Yield: 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

485 kcal · 45 min · 4 servings

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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. Peel the parsnips and potatoes and cut them into small cubes.
2. Dice the onions and mince the garlic finely.
3. Heat the olive oil in a large pot and sauté the onions for 3 minutes until translucent.
4. Add the garlic and sauté it for 1 minute.
5. Add the parsnips, potatoes, and red lentils and stir.
6. Deglaze everything with the vegetable broth.
7. Let the soup simmer over medium heat for 20 minutes until the vegetables are soft.
8. Remove the pot from the heat and puree the soup with an immersion blender until creamy.
9. Stir the coconut milk and lemon juice into the soup.
10. Season with salt and pepper and serve the soup hot.

Nutrition per serving

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