Hearty Green Vegan Soup

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 8 cups vegetable broth
• 1 cup lentils
• 2 cups chopped Russian kale, or more to taste
• 2 cups chopped Swiss chard, or more to taste
• 2 cups chopped mustard greens, or more to taste
• ½ cup nutritional yeast
• 1 tablespoon garlic powder
• 2 teaspoons thyme
• 1 teaspoon ground black pepper
• salt to taste

Step 1

Heat some olive oil in a big pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it softens—this usually takes about 3 minutes. Pour in the vegetable broth and turn the heat up to high so it comes to a boil. Once boiling, add the lentils, then lower the heat to medium and let everything simmer gently until the lentils are tender, which should take around 45 minutes.

Step 2

Toss in the kale, Swiss chard, and mustard greens. Let the soup simmer for another 5 to 10 minutes until the greens are nice and tender. Stir in the nutritional yeast, garlic powder, thyme, salt, and pepper, then take the pot off the heat and let the soup cool for about 10 minutes.

Step 3

When it’s cool enough, carefully transfer the soup to a blender and puree until smooth. Pour it back into the pot and warm it up again for about 5 minutes before serving.