Broccoli and kale soup – it just sounds healthy. And that’s because it is. It’s full of so many vitamins and nutrients. This soup has lots of fibre, vitamin C, vitamin A, vitamin K, potassium, folate, calcium and manganese to name just a few. All of these are great for your immunity, heart health, eye health, bone health, blood pressure levels, and nerve function plus so much more! Vegetables really are nature’s superfood!
And because this soup is made of only non-starchy vegetables; it’s really low in carbohydrates too.
But all that health means it can’t taste that great right? Wrong! The addition of onion, garlic and veggie stock really gives this soup lots of flavour and I really like broccoli and kale anyway! Plus whoever thought that healthy and tasty don’t belong in the same sentence has seriously got their facts wrong and probably needs to broaden their diet!
I love soups as they’re usually really easy to make, a great way to get in some extra veggies and super warming and cosy in the winter months. Winter is also the time of year when some extra vitamins won’t go astray and will really help boost your immune system and fight against those winter ills and chills.
All up this broccoli and kale soup only takes around half an hour to make, it makes 6 serves – so enough for the whole family, but it also freezes well if you don’t need that much.
It’s vegan, gluten-free, dairy-free, nut-free and diabetic friendly as it’s low in carbohydrates.
What kitchen tools do I need for this recipe?
What goes in this soup?
All things green! There is of course broccoli and kale – 2 heads of broccoli, and 1 bunch of kale (around 5 cups). Then I added 2 celery sticks, pretty much because celery is also green, and why not add another vegetable and get some additional nutrients? It also adds more flavour.
To give the soup a bit more oomph I also fried off 1 brown onion, and 3 cloves of garlic, and also added 6 cups of vegetable stock.
How do I make broccoli and kale soup?
The first thing to know is that this is one easy soup to make!
Start by dicing an onion, 3 cloves of garlic and a couple of celery sticks, then sautee them all in a large pot until soft. Set these cooked veggies aside before putting your pre-prepared broccoli florets into the pot along with some veggie stock.
Cook the broccoli until bright green which only takes around 5 minutes.
Add the kale leaves for a quick 30 seconds just until they’re all wilted, then add the sauteed veggies back to the pot and blitz everything up.
I use a stick blender to make my soups, but you could also put everything into a food processor and blend it that way.
Not that appearances matter, but it also comes out a really gorgeous bright green! I love enjoying this soup with some homemade garlic toast, but any type of bread or toast will make a great accompaniment. Or if you’d prefer to keep your meal low carb, simply enjoy this soup on its own!
If you want to try making some more vegan soups, you might want to check out my roasted tomato and capsicum soup or cauliflower and garlic soup.
Ingredients
Instructions
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Dice the onion and garlic and slice the celery into 1cm pieces.
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Put into a large pot in medium with a small amount of olive or other cooking oil, cook veggies until soft. Once cooked remove from the pot and set aside.
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Cut the broccoli into florets then add to the same pot you just cooked the onion, garlic and celery in. Add the stock and bring to a boil. Cook until broccoli is bright green.
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Add the kale until wilted, then turn off the heat.
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Add the onion, garlic and celery back to the pot. Then use a stick blender to puree all the ingredients until there are as little lumps as possible. Note: due to the stringiness of the kale and celery, this soup will still have a bit of texture to it.
- Season with salt and pepper, and reheat on the stove top if you need to.
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Serve in bowls while it’s still warm.
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