Vegan Lemon and Herb Tortellini Soup
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves minced garlic
- 5 cups water
- 2 1/2 tsp vegetable bouillon
- 1/2 cup golden lentils (substitute red lentils)
- 2 tbsp nutritional yeast
- 1/2 tsp fresh cracked pepper
- 1/3 cup lemon juice
- 9 oz dairy-free tortellini (substitute gnocchi)
- 1 cup canned coconut milk
- 2 big handfuls baby spinach
- 3 tbsp chopped fresh dill
- 1 tbsp 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, add two cups of both with the cooked lentils (do not mix until it cools a bit), mix with lemon juice, pepper, and nutritional yeast. Blend on high until puréed.
Add the purée back to the pot, bring to a boil, add 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.
Tips
To store leftovers, use a slotted spoon to separate tortellini from broth into two separate containers. This recipe serves 4-6 people.
