A warm and hearty vegan soup packed with nutritious vegetables and lentils, perfect for a cozy meal.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion, carrot, and celery to the pot and sauté until softened.
Stir frequently to prevent sticking and ensure even cooking.
Add the garlic and cook for another minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the broccoli, cauliflower, potato, green pepper, mushrooms, lentils, bay leaves, thyme, rosemary, and oregano to the pot.
Cut the vegetables into similar sizes for even cooking.
Pour in enough water to cover the ingredients and bring to a boil.
Use hot water to speed up the boiling process.
Reduce the heat and simmer for 35 minutes, or until the vegetables and lentils are tender.
Stir occasionally to prevent sticking and ensure even cooking.
Remove the bay leaves and use an immersion blender to puree the soup until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Season with salt to taste and serve hot.
Taste the soup before adding salt to avoid over-seasoning.
