Description

This creamy lentil soup with vegetables is thick, hearty, and deeply comforting, yet it feels light and nourishing enough for those moments when you’re craving a simple reset. Made with French green lentils, mushrooms, leeks, root vegetables, bok choy, herbs, and a bright squeeze of lemon, it’s a satisfying plant-based meal for chilly fall and winter days. The creamy texture comes entirely from blending part of the soup with extra virgin olive oil — no dairy, flour, or alternative cream needed.

Ingredients

3 tablespoons extra virgin olive oil, for sautéing
1 leek, cleaned and chopped
1 medium yellow or sweet onion, chopped
8 small button mushrooms, quartered
1 medium parsnip, peeled and cut into small cubes
1 medium kohlrabi, peeled and cut into small cubes
1 small celeriac, peeled and cut into small cubes
5 garlic cloves, peeled, smashed, and minced
1 baby bok choy, chopped
1 1/2 teaspoons salt, starting with 1 teaspoon and adding more to taste
1/2 tablespoon herbes de Provence
1/4 teaspoon freshly ground black pepper, or more to taste
2 cups hot water
2 cups pressure-cooked lentils
3 tablespoons extra virgin olive oil, for blending
1 handful fresh parsley, chopped
A squeeze of fresh lemon juice

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Instructions

Heat the 3 tablespoons of olive oil in a large soup pot or Dutch oven. Add the leek, onion, mushrooms, parsnip, kohlrabi, and celeriac. Stir well and sauté over low heat for 10 minutes, stirring occasionally. If the vegetables begin to stick, add 2 to 3 tablespoons of hot water.
Once the vegetables have softened and become fragrant, add the garlic, 1 teaspoon of salt, herbes de Provence, and black pepper. Stir well and cook for another 5 minutes.
Add the bok choy and a few tablespoons of water. Stir and cook for a few minutes, until it begins to soften.
Add the pressure-cooked lentils and 2 cups of hot water. Stir and cook for about 5 minutes, then turn off the heat.
Transfer one-third to one-half of the soup to a blender. Allow it to cool slightly before blending, particularly if using a plastic blender cup. Add the remaining 3 tablespoons of olive oil and blend until creamy.
Return the blended mixture to the pot and stir to combine. Bring the soup back to a gentle simmer and cook for another couple of minutes.
Stir in the fresh parsley. Taste and adjust the salt and pepper, then finish with a squeeze of fresh lemon juice.

Notes

For a heartier serving, add separately cooked smoked sausage or bacon to individual bowls.

You can replace some of the vegetables with similar varieties you have available.

For extra flavor, add one or two homemade vegetable bouillon cubes.

Canned lentils can replace home-cooked lentils. Drain and rinse them before use.

To keep the soup lower in calories, omit or reduce the 3 tablespoons of olive oil used during blending. Blend part of the soup without it and return it to the pot.