Lemon and Herb Tortellini Soup
Ingredients
- olive oil 2 T
- yellow onion, med chopped
- carrots 2 ct chopped
- celery 1 chopped
- garlic 2 cloves minced
- water 3 cups
- Veggie stock 2 cups
- golden lentils/moong dal 3/4 cup
- nutritional yeast 2 T
- fresh cracked pepper 1/2 tsp
- lemon juice 1/3 cup
- dairy-free tortellini (9 oz), or substitute gnocchi
- coconut milk 1 cup (full fat)
- baby spinach 2 big handfuls
- chopped fresh dill 3 T
- tamari 1 T
Preparation
In a large Dutch oven or stock pot, on medium heat warm olive oil, then add onion, carrots, celery, and garlic. Heat on low for 8-10 minutes until onion is translucent.
Add water, broth, and lentils, bring to a boil, and simmer covered until lentils are tender, approximately 10 minutes.
In a blender, add two cups of the soup mixture with the cooked lentils (allow it to cool a bit before blending), lemon juice, pepper, and nutritional yeast, then blend until puréed.
Add the puréed mixture back to the pot, bring to a boil, add tortellini, and cook for 3-4 minutes until al dente.
Remove from heat, add coconut milk, stir in spinach and dill, give a good stir, add tamari, and season to taste.
Notes
Inspired by the Greek soup Avgolemono.
Serves 4-6 people.
To store leftovers, separate tortellini from broth in two separate containers.
