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Carrot and Lentil Soup with Broccoli Pesto

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Author of "Eat Good Food," Lorna Jane Clarkson is making a soup packed with antioxidants.
Ingredients

Ingredients for Lentil Soup

  • 2 tablespoons cold-pressed extra-virgin olive oil
  • 1 large brown onion (200g), chopped
  • 750g (1 ½ lb) carrots, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • pinch dried chili flakes
  • 1 cup (200g) red lentils
  • 1 liter (4 cups) vegetable stock
  • 1 ½ cups (375ml) water

Ingredients for Brocccoli Pesto

  • 200 g (6 ½ oz) broccoli, cut into florets
  • ¼ cup (40g) unsalted roasted cashews
  • 2/3 cup flat-leaf parsley leaves
  • 1 clove garlic, chopped
  • ¼ cup (20g) finely grated parmesan
  • 1 teaspoon finely grated lemon rind
  • ¼ cup (60ml) lemon juice
  • 1/3 cup (80ml) cold-pressed extra-virgin olive oil

Carrot and Lentil Soup with Broccoli Pesto - Home & Family

Directions

1. Heat oil in a large saucepan over medium heat; cook onion and carrot, covered, stirring occasionally, for 10 minutes or until softened. Add cumin, coriander and chili; stir to coat. Add lentils and the stock; bring to boil. Reduce heat; simmer, uncovered for 25 minutes or until lentils and carrots are soft. Cool for 5 minutes.

2. Meanwhile, to make broccoli pesto, process all ingredients except oil until finely chopped. With motor operating, add oil in a thin, steady stream. Season to taste.

3. Blend or process soup, in batches, until smooth. Return soup to pan with the water; stir over medium heat until hot. Season to taste. Serve soup topped with pesto, micro coriander and chili oil, if you like.

NOTE: The soup and the pesto can be made up to 3 days ahead. Cover the soup and place the pesto in an airtight container; keep both in the fridge. Soup and pesto will freeze for up to 3 months.

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