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Cream of Potato and Lentil Spring Soup [Vegan, Gluten-Free]
This soup is rich, hearty, and extremely easy to make. The creamed potatoes and lentils give the soup a nice weight and structure and the hint of garlic accents them with just the right amount of flavor.
Ingredients You Need for Cream of Potato and Lentil Spring Soup [Vegan, Gluten-Free]
How to Prepare Cream of Potato and Lentil Spring Soup [Vegan, Gluten-Free]
- Bring the mushroom broth to a boil and then add the lentils.
- In a different pot, add the barley to boiling, salted water and cook it according to the instructions, about 15 minutes.
- In the meantime, add other vegetables and garlic to the lentils. Cook them for about 15 minutes. Then, blend into cream.
- Season it with freshly ground pepper. Serve it over barley. Sprinkle with fresh parsley.
Nutritional Information
Total Calories: 1637 | Total Carbs: 314 g | Total Fat: 4 g | Total Protein: 93 g | Total Sodium: 1900 g | Total Sugar: 20 g






how do u obtain mushroom broth?