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    Thakore Family Recipes

    The Best Detox Crockpot Lentil Soup

    8 servings

    hidangan

    30 minutes

    masa aktif

    6 hours 30 minutes

    jumlah masa
    Mula Memasak

    Bahan-bahan

    2 cups butternut squash (peeled and cubed)

    2 cups carrots (peeled and sliced)

    2 cups potatoes (chopped)

    2 cups celery (chopped)

    1 cup green lentils

    3/4 cup yellow split peas (or just use more lentils)

    1 onion (chopped)

    5 cloves garlic (minced)

    8-10 cups vegetable or chicken broth

    2 teaspoons herbs de provence

    1 teaspoon salt (more to taste)

    2-3 cups kale (stems removed, chopped)

    1 cup parsley (chopped)

    1/2 cup olive oil – rosemary olive oil or other herb infused oil is delicious

    a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite

    Arahan

    Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.

    Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture, IMO!

    Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance. πŸ˜‰

    Pemakanan

    Saiz Hidangan

    -

    Kalori

    319

    Jumlah Lemak

    14.8 g

    Lemak Tepu

    2.1 g

    Lemak Tidak Tepu

    -

    Lemak Trans

    0 g

    Kolesterol

    0 mg

    Natrium

    768.8 mg

    Jumlah Karbohidrat

    38.7 g

    Serat Pemakanan

    13.2 g

    Jumlah Gula

    6.5 g

    Protein

    10.8 g

    8 servings

    hidangan

    30 minutes

    masa aktif

    6 hours 30 minutes

    jumlah masa
    Mula Memasak

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    Bahan-bahan

    2 cups butternut squash (peeled and cubed)

    2 cups carrots (peeled and sliced)

    2 cups potatoes (chopped)

    2 cups celery (chopped)

    1 cup green lentils

    3/4 cup yellow split peas (or just use more lentils)

    1 onion (chopped)

    5 cloves garlic (minced)

    8-10 cups vegetable or chicken broth

    2 teaspoons herbs de provence

    1 teaspoon salt (more to taste)

    2-3 cups kale (stems removed, chopped)

    1 cup parsley (chopped)

    1/2 cup olive oil – rosemary olive oil or other herb infused oil is delicious

    a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite

    Arahan

    1

    Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.

    2

    Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture, IMO!

    3

    Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance. πŸ˜‰