Broccoli and red lentil soup

Broccoli is very rich in phytochemicals and also contains oligo-elements such as calcium, iron, magnesium, and insignificant amounts it contains sulfur, which is responsible for the slightly sour smell when chopped. This vegetable contains B group vitamins, especially B9, and the same amount of vitamin C that can be found in tropical fruits can be found in broccoli too. It is a great source of plant-based fibers that are necessary for the proper function of the digestive system and is extremely beneficial in colon cancer, stomach and lung cancer prevention. Broccoli combined with red lentils will create the perfect taste ideal to warm you up in these autumn and winter days. Try this broccoli and red lentil soup.

Ingredients:
1 tbsp olive oil or 3 tbsp water
1 medium-sized onion, chopped in cubes
3 garlic cloves, minced
¼ tsp black pepper
1 cup red lentil (2dl cup)
2-3 broccoli heads, chopped in small florets
1.2 l water
1 can coconut milk
Himalayan salt to taste
1 spring onion, finely chopped for decoration
a few pieces of almond flakes

Serve with:
ground black mustard seeds
1 spring onion, finely chopped and sprinkled for decoration
a pinch of almond, finely chopped

Instructions:
In a big pot heat the oil/water on a moderate temperature, add onion and cook for 5 minutes. Add garlic and black pepper and cook for 1 more minute. Add lentils, water and coconut milk. Increase the temperature and bring it to boil. Cover the pot, reduce the temperature and cook for 10 more minutes. Add broccoli. Cook for 10 more minutes or until lentils are tender. Using a stick blender blend the mixture until it reaches desired consistency. Garnish with spring onions and almond flakes. Serve and enjoy!