2 tbsp avocado oil
1 onion 3 (or your desired amount) garlic cloves
3 medium carrots
10 stalks of celery
3 heads of broccoli 3 vegetable bouillon cubes 1 can of lentils, rinsed
8 -10 cups of water (start with 8 and if too thick when you blend some of the veggies, then add another cup or two) Directions
1. Pour oil in pot and turn to medium heat. While the oil is heating up, chop your onion, then add to your pot along with minced garlic. While that is cooking, chop your carrots and celery then add both vegetables to your pot and give it a stir. 2. Cut your broccoli into bite sized pieces then add to your pot and stir. 3. Let the veggies fry for a couple minutes and then add 8 cups of water and your vegetable bouillon cubes. 4. Cover slightly and cook on medium low heat until the vegetables have softened. 5. With a slotted spoon, scoop out 2/3 of your vegetables and add to your blender. You can scoop out all of the vegetables if you don't want any chunks or leave more vegetables in the pot if you prefer a chunky soup. Also, if you have an immersion blender, you can use that and just blend up desired amount of vegetables instead of using your blender.
6. Rinse your lentils and add 3/4 - full can to your soup. 7. If you find the soup too thick you can thin it out with more water, then taste as you may need to add salt and pepper or 1 more bouillon cube. 8. Enjoy!