I secretly don’t mind the occasional rainy day as spring turns to summer. Don’t get me wrong, I love sunny, breezy days as much has the next person who puts up with six months of Michigan winter. Azure skies and hot temperatures beg for activities I love – we must go to the beach, spend afternoons at the pool, hike, bike and dine out on the deck while we can! But there’s something about a rainy day that makes me feel like the appropriate thing to do is spend the entire day in the kitchen, with a pot simmering while I work on other food prep. I love the warming flavors of ginger, turmeric and cayenne in this soup, and most of the veggies can be purchased at early summer market.
This recipe is adapted from Green Kitchen Stories. If you’re not already familiar with this vegetarian food blog, and the lovely couple behind it, you’re in for a treat.
Asparagus, Broccoli and Zucchini with Red Lentils Soup
1 TBSP coconut oil
1 yellow onion, diced
2 cloves garlic, diced
2 TBSP fresh ginger, grated
1 tsp. ground turmeric
1 pinch cayenne
(1) 28 oz. can whole plum tomatoes
1 c. uncooked red lentils
2 1/2 c. water
1 tsp. kosher salt
2 c. broccoli florets, cut into bite-size pieces
2 c. zucchini, cut into bite-size pieces
2 c. asparagus, woody ends removed, cut into 1-inch pieces
(1) 15 oz. can cannelloni beans, rinsed
plain greek yogurt
Heat coconut oil in a dutch oven or large sauce pan over medium heat and add onion and garlic. Cook for 5 – 7 minutes, until softened. Add ginger, turmeric and cayenne, stirring often so they do not brown. When the spices smell fragrant, add tomatoes, red lentils, water and salt. Cover and simmer for 15 minutes.
Stir in broccoli, zucchini and asparagus. Cook for another 5 – 8 minutes, until vegetables are just tender. Add your beans, and stir the soup once more. Top each bowl with plain greek yogurt and cilantro, if desired.