Lemon and Herb Tortellini Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic minced
- 5 cups water
- 2 1/2 teaspoons vegetable bouillon
- 1/2 cup golden lentils (substitute red lentils)
- 2 tablespoons nutritional yeast
- 1/2 teaspoon fresh cracked pepper
- 1/3 cup lemon juice
- 9 ounces dairy-free tortellini (can substitute gnocchi)
- 1 cup coconut milk (from a can)
- 2 big handfuls of baby spinach
- 3 tablespoons chopped fresh dill
- 1 tablespoon tamari sauce
Preparation
In a large Dutch oven or stock pot, warm olive oil over medium heat, then add onion, carrots, celery, and garlic. Heat on low for 8-10 minutes until onion is translucent.
Add water and bouillon, whisk until combined, bring to a boil, and add lentils. Lower to a simmer and cover until lentils are tender, about 10 minutes.
In a blender, combine two cups of the soup mixture with the cooked lentils (after cooling slightly), lemon juice, pepper, and nutritional yeast, then blend on high until puréed.
Add the purée back to the pot, bring to a boil, add the tortellini, and cook for 3-4 minutes until al dente.
Turn off the heat, add coconut milk, stir in baby spinach (which will wilt quickly), and dill. Stir well and add tamari. Season to taste.
Notes
For storing leftovers, use a slotted spoon to separate tortellini from broth into different containers.
