Creamy Lentil and Broccoli Soup

I just made this up...It was delicious.




Makes 2 large servings, each worth:

186 Calories
31g Carbs
3g Fat
12g Protein




1/3 Cup Lentils
1 Large Stalk of Broccoli
Half a Chick'n Boullion Cube
Water
1 Cup Non-Dairy Milk
2 Small Carrots - Grated
Salt and Pepper
Turmeric
Garlic Powder

In a medium saucepan add the lentils, boullion, and cut stem of the broccoli to the pot. Include 1.5 Cups of Water.

Cook until the lentils are done. Appx 20 minutes.

During this time cut the broccoli tops into small pieces, shred the carrots, wait patiently.

Blend the cooked lentils and broccoli stems until fully smooth. (Add water to get things spinning, if needed)

Replace in the sauce pan, add broccoli tops, shredded carrots, turmeric (just a bit), garlic powder (enough), salt, and pepper (to taste).

Include the milk and to create the desired consistency add water, if needed.

Let simmer over medium heat for 8-10 minutes until broccoli tops are tender.

Scoop into bowl, let cool so you don't burn your mouth, ENJOY!