Ingredients (4 servings)
750ml (3 cups) Chicken stock
2 teaspoons olive oil
1 large red onion, finely chopped
2 celery sticks, trimmed, finely chopped
2 garlic cloves, crushed
500g sweet potato, peeled, cut into 1cm pieces
400g can lentils, rinsed, drained
400g can diced tomatoes
250g broccoli, cut into small florets
Chopped fresh parsley, to serve
Heat oil in a saucepan over medium heat. Cook the onion, celery, and garlic, stirring, for 6 minutes or until soft. Add the sweet potato. Cook, stirring, for 1 minute or until combined.
Add the stock, lentils and tomato. Increase heat to medium-high and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15-20 minutes or until sweet potato is tender. Add broccoli. Simmer for 3-4 minutes or until broccoli is tender crisp.
Divide the soup among serving bowls and top with parsley.