Creamy Broccoli Lentil Soup

• 1 1/2 tbsp (22.5 mL) extra virgin olive oil
• 2 tsp (10 mL) crushed garlic
• 3/4 cup (85 mL) chopped onion
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 1 tbsp (15 mL) dried basil
• 3 cups (750 mL) chopped broccoli (1 large head)
• 3/4 cup (85 mL) dried green lentils
• 4 cups (1 L) low sodium chicken broth
• 2 tbsp (30 mL) parmesan cheese, grated
• Optional: 2 green onions, chopped (for garnish)

1. 1. Heat the olive oil in a large soup pot over medium heat.
2. 2. Add onions and garlic and saute for 3 minutes.
3. 3. Add the carrots, celery and basil and cook for a few more minutes until the spices coat them nicely.
4. 4. Add the rest of the ingredients and bring to a boil.
5. 5. Reduce heat and simmer for 1 hour covered, covered.
6. 6. Using a wand blender, puree till smooth. Garnish with green onions if desired.
7. Makes three 2 cup (500 mL) servings. Freeze some portions for workdays on the run.

extra virgin olive oil, garlic, ube, carrot, celery stalk, basil, broccoli, ube, chicken broth, parmesan cheese, green onions

Taken from www.epicurious.com/recipes/member/views/creamy-broccoli-lentil-soup-50118326 (may not work)