Creamy broccoli lentil soup

An important part of cleansing the body is to take a break from heavy fats. Creamy soups do not need to be high in fat. You can create a creamy effect from blending your soups on high with a wand blender. By emerging the wand into the soup, you create smooth low fat soups without the hassle of transferring your soup to a blender and it is much faster to clean. Broccoli is one of the highest protein veggies and lentils is second only to soybeans for maximum protein power. Protein helps to balance your blood sugar, which is the most important thing you can do to achieve personal weight balance.

Ingredients
1 ½ tbsp (22.5 mL) extra virgin olive oil
2 tsp (10 mL) crushed garlic
¾ cup (85 mL) chopped onion
1 large carrot, chopped
1 celery stalk, chopped
1 tbsp (15 mL) dried basil
3 cups (750 mL) chopped broccoli (1 large head)
¾ cup (85 mL) dried green lentils
4 cups (1 L) low sodium chicken broth
2 tbsp (30 mL) parmesan cheese, grated
Optional: 2 green onions, chopped (for garnish)

Directions
1. Heat the olive oil in a large soup pot over medium heat.
2. Add onions and garlic and sauté for 3 minutes.
3. Add the carrots, celery and basil and cook for a few more minutes until the spices coat them nicely.
4. Add the rest of the ingredients and bring to a boil.
5. Reduce heat and simmer for 1 hour covered, covered.
6. Using a wand blender, puree till smooth. Garnish with green onions if desired.
Makes three 2 cup (500 mL) servings. Freeze some portions for workdays on the run.

Nutritionist Julie Daniluk hosts the Healthy Gourmet, a reality cooking show that looks at the ongoing battle between taste and nutrition. Her soon to be published first book, Meals That Heal Inflammation, advises on allergy-free foods that both taste great and assist the body in the healing process.