Go Back
–+ servings

Hearty Lentil Vegetable Soup (High Fiber + Vegan)

Packed with 15g of protein, this easy, nutritious bowl is a satisfying high-protein vegetarian soup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Dinner, lunch, Soup
Cuisine: American
Calories: 274
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion finely chopped
  • 12 ounces broccoli florets
  • 2 smalll yukon gold potatoes diced
  • 4 garlic cloves minced
  • 1 cup cashews raw or roasted
  • ¾ cup nutritional yeast
  • 5 cups vegetable broth
  • 4 tablespoons lemon juice
  • salt to taste I use 1 teaspoon
  • 1 15-ounce can white beans such as cannellini or great northern, drained and rinsed

Method
 

  1. Heat olive oil in a large pot over medium-low heat. Add the onion and cook until translucent, approximately 3 to 5 minutes.
  2. Add the broccoli, potatoes, garlic, and cashews to the pot. Cook for another 5 minutes, stirring occasionally.
  3. Pour in the broth and beans. Cover the pot and bring to a low boil, then reduce to a simmer. Cook for approximately 15 minutes, or until the potatoes are fork-tender. Remove from heat and let cool for about 10 minutes.
  4. Transfer the contents of the pot to a high-speed blender. Incorporate the nutritional yeast, lemon juice, and salt. Blend until the mixture is smooth and creamy. Taste and adjust for acidity with more lemon or for saltiness with additional salt. For a textured soup, remove some broccoli florets before blending. After achieving a smooth consistency, return the florets to the blender and pulse briefly.
  5. Ladle the soup into bowls. Top with shredded cheese, freshly cracked pepper, and/or croutons. Serve immediately.

Nutrition

Calories: 274kcalCarbohydrates: 32gProtein: 15gFat: 11gSaturated Fat: 2gSodium: 809mgFiber: 5gSugar: 4g

Notes

Nutrition Facts are for 1/6th of the recipe. They are an estimate and will vary depending specific brands you choose.