Broccoli curry cream soup with lentils

Ingredients for 6 servings:

• 1 bunch of soup vegetables
• 2 tsp, heaped curry powder
• 2 liters of vegetable broth
• 1 cup lentils, yellow
• 2 heads of broccoli
• ½ pack of cream substitute (rice cuisine)
• oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

simple, quick, vegan

Clean and roughly chop the vegetables and set the parsley aside. Cut the broccoli into florets and wash it. Heat the oil in a large pot and briefly fry the vegetables, then add the curry powder and fry briefly until the aroma releases. Deglaze with the vegetable stock and bring to a boil. Add the lentils and simmer for about 10 minutes, then add the broccoli and simmer for another 10, max. 15 minutes. When the carrots and broccoli are tender, remove the soup from the heat and add the parsley. Purée the soup with a hand blender and refine it with the rice cuisine. Season with salt and pepper to taste.