We are a small family, and I find that soups that have greens added at the end tend to not age as well for leftovers. I think that next time I may leave out the kale again, and steam it separately so we can add to our individual bowls. Definitely going into our regular rotation. But it really is so easy to just throw in what you have, and adjust the flavors to match your tastes. I look forward to tryin this recipe again more as intended. Then when I got to the end, I realized the kale I’d bought had gone bad, so we went without the greens. That was enough to kind of soften the flavor a bit, which I think is the intent. (As you can tell, by that point I realized I was beyond measuring things.) I didn’t have coconut sugar, but realized the sugar was more to alter the general profile of the flavor and just put in a spoonful of golden sugar I had in the cabinet. I accidentally dumped in 7 cups of broth instead of 5, so I just eyeballed the lentils to add more than a cup. For example, I realized we only had sweet potatoes, so I wasn’t able to do the mix of sweet and “regular” potatoes I had intended. To roast sweet potatoes and broccoli, preheat oven to 375 degrees F (190 C), and chop broccoli into chunks and sweet potatoes into 1/4-inch rounds. I ended up making some inadvertent alterations to the recipe, but it’s quite forgiving, so that is fine. DIY Garam Masala adapted from The Kitchn. But really, soups like this are just as “plop and go” as IP cooking, and I need to do more of them. Then add onion and garlic and a pinch of salt stir. I have been mostly cooking in the Instant Pot lately, so I can attend to other things while my food is cooking. Add 2 Tbsp olive oil to a large saucepan over medium heat (amount as original recipe is written // adjust if altering batch size). Made this last night, and it was so satisfying and easy.

Vegan broccoli soup minimalist baker