NUTRITION

SERVINGS

INGREDIENTS

0.25 cup red lentils

8 oz silken tofu

2 tbsp nutritional yeast

1 medium carrot

1 medium zucchini

1 tsp fresh ginger

1 tsp ground turmeric

0.5 tsp sea salt

0.25 tsp black pepper

1.5 cup vegetable broth

1 tbsp white miso paste

PREPARATION

• 1

  Rinse the red lentils thoroughly under cold water until the water runs clear.

• 2

  Peel the carrot and slice both the carrot and zucchini into small, uniform rounds to ensure they steam quickly and evenly.

• 3

  Place the lentils, carrot slices, and zucchini rounds into a steamer basket over a pot of boiling water.

• 4

  Cover and steam for 15 to 20 minutes, or until the lentils are completely tender and the vegetables are soft.

• 5

  Transfer the steamed lentils and vegetables into a high-speed blender.

• 6

  Add the silken tofu, nutritional yeast, fresh ginger, ground turmeric, sea salt, and black pepper to the blender.

• 7

  Pour in the vegetable broth and blend on high speed for 60 seconds until the soup is perfectly smooth and velvety.

• 8

  In a small ramekin, whisk the white miso paste with one tablespoon of warm water to dissolve it, then stir it into the blended soup.

• 9

  Pour the soup into a warm bowl and serve immediately while hot for maximum digestive comfort.