|45 ml||vegetable oil|
|3||red chillies — deseeded and finely chopped|
|3||garlic — cloves, finely chopped|
|5 ml||cumin — seeds|
|15 ml||garam masala|
|3||onion — chopped|
|200 g||carrots — peeled and cubed|
|100 g||leeks — washed and sliced|
|200 g||celery — sliced|
|100 g||red lentils — uncooked and rinsed|
|2||knorr vegetable stock pot|
|100 g||baby spinach|
|salt — to taste|
|pepper — to taste|
|1/2||lemon — juice only|
First blanch the broccoli. Break the heads into florets and slice the stalks. Cook in boiling salted water for a few minutes, or until bright green and just tender. Plunge into cold water to ‘set’ the colour, then drain and set aside.
Heat the oil in a large pan. Add the red chillies and garlic, and cook gently for 1 minute.
Stir in the cumin seeds and garam masala, and cook for another minute.
Now add the onion, carrot, leek, celery, lentils and bay leaves to the pan. Pour in the water and add the two KNORR Vegetable Stock Pots.
Bring to a boil, turn down the heat and simmer, stirring occasionally, for about 20 minutes, or until the lentils are cooked.
Scoop one quarter of the cooked veggies and lentils out of the pot and set them aside in a bowl (you’ll return them to the pot once you’ve liquidised the soup).
Using a stick blender or food processor, whizz the remaining soup left in the pot until smooth. Now tip the cooked veggies and lentils you set aside back into the pot, along with the spinach leaves and the blanched broccoli.
Simmer for a few more minutes, or until the broccoli is tender and the spinach has wilted.
Season to taste with salt and black pepper.
Just before you serve the soup, add a squeeze of lemon juice for freshness. Serve piping hot with dollops of Greek yoghurt.
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