Serves: 4 servings


1 Tbsp olive oil
1½ cups chopped onion
3 garlic cloves, chopped
¾ cup fresh basil, chopped
1 (28 oz) can fire-roasted diced tomatoes, undrained
½ cup (4 oz) ⅓-less fat cream cheese, cut into cubes
1½ cups fat-free milk
¼ tsp. salt
¼ tsp. pepper

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Vegan Sweet Potato and Lentil Soup

Detox Immune-Boosting Chicken Soup


In a large saucepan over medium-high heat, heat olive oil and saute the chopped onion for 3 minutes, until translucent. Stir in garlic and cook for an additional minute. Add tomatoes and basil, bringing to a boil. Stir in cream cheese until melted.

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Vegan Sweet Potato and Lentil Soup

Place mixture in a blender or food processor and blend until smooth. Return to saucepan and stir in milk, salt and pepper. Return to medium-high heat and cook for 2 minutes. Serve with toasted bread or a sandwich, enjoy!

Recipe adapted from Cooking Light

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April 28, 2017