Ingredients
Scale
- 1 cup dry lentils
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 carrot, diced
- 1 celery stalk, diced
- 2 teaspoons cumin
- Salt and pepper to taste
- 1 medium head of broccoli, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 4 cups low-calorie vegetable broth
- 1 cup shredded low-fat cheddar cheese
- Salt and pepper to taste
Instructions
- Sauté chopped onions and minced garlic in olive oil over medium heat until translucent.
- Add diced carrots and celery for both soups and cook for about 5 minutes.
- For lentil soup, add lentils and vegetable broth, bring to a boil, then simmer for 30 minutes. For broccoli cheddar soup, add broth, boil, and then simmer for 15 minutes.
- For lentil soup, season with cumin, salt, and pepper. For broccoli cheddar soup, add chopped broccoli and cook until tender, then stir in cheese.
Notes
- Store soups in airtight containers in the fridge for up to 4 days.
- Freeze soups for up to 3 months and reheat when ready to enjoy.
- Serve lentil soup with whole-grain bread and broccoli soup with a garden salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
- Diet: Low-Calorie
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg