Melissa This soup is hearty, filling and delicious. It contains 2 wet starches, vegetables AND filling lentils – so, it’s the perfect meal for weight loss on a low calorie density diet.
Ingredients
- 3 medium russet potatoes peeled & diced
- 1 x tsp of garlic powder
- 1 x cup broccoli
- 1 x cup corn
- ½ cup cooked lentils (from can)
- 1 ½ x cup cooked barley
- 1 x tsp cumin
- ½ x teaspoon of dill spice
- 5 x cups of water
- Pinch of sea salt (optional)
- 1 x diced yellow onion
Preparation
- Cook barley according to package (tip: pre-cook a large batch at the beginning of the week)
- Sautee diced onion with 1 cup of water in a large soup pot on the stovetop over medium heat for 5 minutes (until translucent) – stirring often so that it doesn’t stick to the pan.
- Peel and dice the potatoes.
- Add potatoes, broccoli, corn, and 4 cups of water.
- Cook for 20 mins on med-high heat.
- Add cooked lentils, stir and cook for another 1-2 mins before transferring ½ soup mixture to a blender and blending until smooth.
- Transfer blended soup back into the soup pot with the rest of the soup, add in the barley, cumin, dill, sea salt, and optionally, chili flakes if you like spice.
Notes
*Double the recipe to have meal prepped soup all week ( or for the entire family to enjoy!)
*Add in a handful of baby spinach at the end once your soup is in the bowl and ready to eat. The steam from the hot soup will lightly cook the spinach.
