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.