You'll need green lentils, broccoli, cooking cream and spices of your own preference. I've started to freak out over natrium glutamate so I'm not adding any stock cubes for taste, rather some garlic and bits of chopped onion, gourmet salt, pepper and a hint of chili. I prefer to use ecological vegetable cooking cream since it's additive free. I'm trying to be more concious about these things (and every now and then I actually succeed to be).First, rinse about half a coffee cup of lentils and place them in cold water with the onions (or stock cube) and heat up.
Add the rinsed and slightly chopped broccoli when the lentils have gone soft. I actually use quite little water; it heats up faster and rather steams the broccoli than cooks it, that saves more vitamins. And no need to pour the boiling water away either. Cook under a lid until the broccoli is soft.
Add about one cup of cooking cream. Heat up and use a mixer/blender to mash it into a smooth puree.
Sprinkle on some pepper and whatever else you feel like, chopped herbs or such, and serve!
Since I'm slightly obsessed with not having a too monotonic colour sheme on my plate I have my green soup with a tomato sandwhich (on roasted rye bread with tahini) and some pineapple juice (which I normally only have for breakfast but hey, I'm ill). And mango sorbet for dessert. (Not so bad being sick in some aspects no :)
And believe it or not, my little carnivore Lulu enjoyed what was let of the soup. Who would've thought!
