Description
A comforting and nutritious soup perfect for recovery from jaw surgery, packed with colorful veggies and lentils.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 cups vegetable broth
- 3 cups diced vegetables (such as carrots, potatoes, and green beans)
- 1 cup cooked lentils (or your choice of bean)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: ½ cup cream or a non-dairy alternative for creaminess
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 4-5 minutes.
- Stir in the minced garlic and let it cook for an additional minute until fragrant.
- Pour in the vegetable broth and bring it to a gentle boil.
- Add the diced vegetables and cooked lentils (or beans) to the pot.
- Stir in the dried thyme and season with salt and pepper.
- Lower the heat, cover the pot, and let it simmer for about 15 minutes, or until the vegetables are tender.
- Stir in the cream or non-dairy alternative just before serving, if desired.
- Taste and adjust seasoning as necessary, then ladle into bowls and enjoy!
Notes
This soup is versatile; feel free to customize with your favorite vegetables or seasoning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg