Today I made a lentil and broccoli cream soup, a very nourishing, tasty and quick-to-cook soup. You really have to give it a try too!
Cream soups are one of my favorite thing to eat because they are that kind of food that, besides being healthy (if you are careful about all the ingredients that you use), they are also very nourishing. The vegetables that you choose to put in a cream soup are full of fiber, which will make you feel full. I often make cream soups, especially in the cold season I really like to take advantage of them, because let’s be serious, who wouldn’t love a hot cream soup after they come freezing from outside?
Regarding today’s recipe, I want to tell you that initially I wanted to make a simple broccoli cream soup, to add 3-4 potatoes for a creamy texture, just like the other cream soups that I make, but I had this pack of Orlando’s green lentils in the cabinet and I really wanted to see how these two vegetables go together. Lentils successfully replace the potatoes if you’re looking for a creamy texture in your cream soups. It came out something delicious, I promise you. And yes, I recommend it to all of you.