You won’t believe how tasty and filling this combination of broccoli, kale and red lentils is. This recipe began its life, like so many of my recipes, as a way to use up an oversupply of vegetables. It turned out so delicious that my husband and kids begged me to make it again… and again!

Ingredients

2 cm piece of fresh ginger, peeled and minced
2 cloves garlic, peeled and minced
1 large onion, peeled and diced
Water for sauteing
2 tsp mild curry powder
1 tsp turmeric powder
1 tsp garam masala
1 cup red split red lentils, well rinsed
7-8 cups water
3 heads broccoli, cut into small florets
2 medium zucchinis, diced
60 g raw, unsalted cashews
1 bunch kale, tough stems removed
2 tbsp nutritional yeast/savoury yeast flakes
1 cup plant milk
2 cups water

Method

Add enough water to a large soup pot to come 1 cm up the sides of the pan. Bring to a brisk boil, then add ginger, garlic and onion, turn down the heat to a simmer and saute the vegetables until onion is translucent (about 5 minutes).

Stir in the spices, lentils and 4 cups water, bring to the boil then turn down heat and simmer, covered, for 5 minutes.

Add broccoli and zucchini and 2 cups water and continue to simmer gently while you prepare the kale.

Add cashews, kale, yeast, plant milk and 1 cup water to a high-powered blender or large-capacity food processor and puree until smooth. Pour into the soup pot, adding additional water if necessary to reach desired consistency.

Simmer for 10-15 minutes or until vegetables are tender.

Use an immersion blender to blend the soup in the pot, or transfer soup to blender in batches to puree.