Fresh green broccoli soup with a bunch of herbs and beluga lentils

It’s so much fun to stroll over farmer’s markets during summer season. It’s great to see all the wonderful fresh fruit and veggies in season. I usually bring a shopping list because otherwise I would buy half of the market. I had some vibrant green veggie soup on my mind. So I brought back a big bunch of herbs and loads of young green broccoli. I’m pretty pleased with this fresh green broccoli soup with herbs and beluga lentils.  

The recipe is really quick and easy. It’s a perfect starter for your dinner party and of course a wonderful light weeknight dinner. It’s absolutely fructosefree and glutenfree.

Share your take on this vibrant broccoli soup or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

broccoli soup herbs beluga lentils
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Fresh green broccoli soup with a bunch of herbs and beluga lentils

Vibrant green broccoli soup with a load of beautiful beluga lentils

Servings: 4 people
Ingredients
  • 500 gram fresh broccoli
  • 0,5 young head of celeriac
  • 1 bunch mixed herbs (parsley, dill, mint, etc.)
  • olive oil
  • 700 ml veggie stock
  • salt pepper
  • 100 ml cream
  • 100 ml sour cream or cream fraiche
  • 100 gram beluga lentils
  • salt
  • pepper
  • 1-2 dash Worcester Sauce
  • 1-2 dash tabasco
  • 100 ml white wine
  • 1 dash lime juice
Instructions
  1. Cook the beluga lentils according to the instructions on the package. Note, don't add salt to the cooking water because it doubles the cooking time of the lentils. When ready pour the lentils in a colander and let them cool down. 

  2. Wash the herbs, keep a few twigs for decoration and chop the rest of the herbs roughly. 

  3. Peel and cut the celeriac into 2 cm cubes. Wash and trim the broccoli. Cut it into 2 cm pieces and also use the stem! Heat up some olive oil in a big pot and add the celeriac. Let the celeriac roast for 3 minutes and then add the broccoli. Deglaze after about 5 minutes with the white wine and add about 700 ml of veggie stock. Give it a gentle stir and let it simmer for about 15 minutes. Now add the herbs and remove from the cooker. Blend with a hand-held blender or in a mixer until smooth. Put it back on the heat, add the cream and bring to cook one more time. Season with salt, pepper, tabasco, Worcester sauce and a dash of lime. 

  4. Put the soup in your soup bowls, add a spoon of sour cream and a some beluga lentils. Decorate with some herbs and a drizzle of olive oil. Bon Appetit!

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