The Best Broccoli and Kale Soup

This delicious and easy broccoli soup recipe offers added nutrition by combining kale and broccoli. I am no fan of vegetables; I mostly cook vegetables to be "healthy" or guarantee I am providing adequate nourishment to my kids. Therefore, trust me when I say how this creamy, tasty, and kid-friendly this broccoli and kale soup is. This no flour broccoli soup can also be vegan by adding coconut cream.

Ingredients used in the broccoli and kale soup 

• Use fresh kale and broccoli whenever possible. Opt for organic broccoli and kale to reduce exposure to pesticides.

• Potatoes contribute to the creamy texture of the soup. Any yellowish potato will work. 

• Garlic and onions add lots of flavors, are filled with prebiotics, and are great for your gut!

• Use olive oil, but vegetable oil will also work. 

Tips for making a great broccoli and kale soup

• Use organic or locally grown vegetable, whenever possible, to reduce pesticide exposure. 

• Broccoli and kale will change color when cooked. It is expected as chlorophyll (which make plants appear green) breaks down with higher temperature. However, avoid overcooking your veggies to minimize the loss of more nutrients. 

• If using a stand-in blender, blend your veggies at 10 seconds increments and open the container halfway to let some heat/pressure out since heat and kinetic energy from the mixing process could cause your container to burst open. 

What makes this broccoli and kale soup creamy without the use of flour?

• Starch from the potatoes

• Efficient blending until smooth

• Added cream 

Benefits of Kale and Broccoli 

Broccoli and kale are rich in iron, vitamin K, Vitamin C, potassium, vitamin A, fiber, iron, folate, and isothiocynates (cancer-fighting phytonutrients). 

Can you use frozen kale and broccoli to make the broccoli soup? 

Yes, it is possible. It is actually recommended, especially when broccoli and kale are out of season. There is no need to thaw the kale and broccolis, which can immediately be added to the pot. 

How to warm up and store?

Store in an airtight container in the fridge for up to 3 days, and in the freezer for up to 1 month. Warm-up using a microwave or a pan. 

How to serve your broccoli and kale soup?

• Drizzle with a bit of cream

• Sprinkle with herbs 

• Top with roasted broccoli

• Top with roasted seeds 

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Broccoli and Kale Soup

Yield: 4

Author: mddolce

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1.3 lb (600 g) fresh broccoli
• 5 kale leaves
• 2 medium-sized yellow potatoes (or 4 small potatoes)
• 1 onion
• 5 garlic cloves
• 3 tablespoon olive oil
• Salt
• Pepper
• Cream (whipping, old-fashioned, coconut)

Instructions

1. Peel and chop onions and garlic. Peel and cut potatoes into small pieces. Wash and chop kale (leaves and stems)—separate broccoli florets.
2. Add oil to a pot and heat. Add onions, garlic, and potatoes, and cook for a few minutes until the onions become translucid. Mix with a wooden spoon to prevent the ingredients from sticking to the bottom. Add more oil if needed.
3. Add chopped kale and sauté kale for a few minutes.
4. Add 1.5 L of water. Add broccoli florets and bring the mix to a boil. Let simmer for about 8 minutes, until florets become tender.
5. Blend broccoli stew using a hand or stand mixer (see tips section). Add 1/2 tsp of salt and 1/2 tsp of pepper and blend more. Adjust salt and pepper to taste.
6. Optionally add a bit of cream and serve warm!

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