I call this my Thanksgiving detox soup, because it’s the healthy dose of vegetables needed to cure the butter-cream-sugar hangover from Thanksgiving. Here’s to your health!
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 tsp fresh ginger root, minced
1 c cremini mushrooms, sliced
1 carrot, chopped
2 sweet potatoes, peeled and cut into 1/2″ cubes
3 zucchini, cut into 1/2″ cubes
1 c kale, chopped
1 c broccoli florets
1 c tomatoes, chopped (canned or fresh work equally well)
2 c red lentils
1 c brown rice (I used short-grain, but medium or long-grain would work just fine too)
1 bouquet garni of thyme, bay leaf, and parsley
salt and pepper
8 c water
In a soup pot, heat olive oil over medium heat. Saute onions, garlic, and ginger until soft. Add mushrooms, carrots, and sweet potatoes. Saute until soft, stirring frequently. Add remaining ingredients and simmer until lentils and rice are cooked through, about 45-60 minutes. Puree with an immersion blender. Taste for seasoning and add water for a thinner consistency, if desired.
Instant Pot directions: high pressure for 10 minutes + natural release.
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