Sprout Soup


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable broth
  • 1 cup sprouted lentils
  • 1 cup sprouted broccoli
  • 1/2 cup chopped fresh parsley
  • Salt and pepper to taste


  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
  2. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  3. Add the sprouted lentils, sprouted broccoli, and parsley and cook until heated through, about 5 minutes.
  4. Season with salt and pepper to taste.
  5. Serve hot.

This recipe is a great way to use up leftover sprouts. You can also use other types of sprouts, such as alfalfa or mung beans.

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