This recipe belongs to my family week meal plan during the spring and the summer. In this way, I play safe, it's very easy to make and I don't have to fight with my children about food for dinner, happily, they eat my buckwheat salad and they ask for more 😉
In a soup pot add the sliced leek and chopped onion, garlic and a small piece of chilli pepper or (Serrano pepper), be careful if you have kids for dinner.
Add extra virgin olive oil and make the saute' when it gets a gold colour, saute' is ready, add the chopped and cleaned broccoli, chopped carrot, red lentils, parsley, sea salt and cover with water.
As soon as the water boil, cook over medium heat with the lid. With a hand blender smooth your soup and serve with olive oil a few slices of red onion on the top, sprinkle some nutritional yeast and few drops of lemon 🙂 Yum! Buon Appetito !
It would be better to consume the soup the day you made it, 'cause the vegetables after a few hours lose their nutrients and begin to ferment.