Simple and delicious, this soup only tastes indulgent! Walnuts add omega 3s and broccoli provides immune-boosting Vitamin C...and both of these ingredients are natural sources of melatonin. This recipe is gluten-, soy-, egg- and dairy-free!

    10 ingredients.

    30 minutes

    Yields: 4


    1 Sweet Onion (chopped)
    1 Carrot (chopped)
    3 stalks Celery (chopped)
    5 cups broccoli (chopped, incl. stalks)
    6 cups Water
    1 tsp Dried Oregano
    1 tsp Sea Salt
    1 cup Walnuts
    2 cups Green Lentils (cooked, drained and rinsed)
    2 cups Baby Spinach (packed)


    Throw your chopped onion, carrot, celery and broccoli in a large pot. Pour in water and add the dried oregano and salt. Place over high heat and bring to a boil. Cover the pot and reduce to a simmer. Let simmer for 15 to 20 minutes or until broccoli is tender.

    In a blender, create your walnut cream by blending together 1 cup of walnuts with 1 cup of water. (If you alter the serving size, just keep the walnut to water ratio 1:1). Pour the walnut cream in with your veggies and stir. Now add the green lentils and stir again.

    Place spinach in the bottom of the blender then carefully transfer soup to the blender and blend to a puree. Ladle into bowls and drizzle with a bit of olive oil. Enjoy!


    Leftovers? Refrigerate in an airtight container for up to four days.

    Serving size: One serving is approximately 2 cups.

    No walnuts? Use cashews or other nuts of your choice.

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