Cream of Kale and Broccoli Soup
Canada’s Food Guide is not very sexy these days (we are actually in the process of making a new one). Despite this, it does have some solid recommendations, one of which is to eat a serving of dark green vegetables each day (½ cup cooked or 1 cup raw). This is because dark greens are a rich source of folic acid and also a good source of iron, calcium and fibre.
This soup satisfies when you are feeling like a delicious cream soup… with the added bonus that one bowl contains your daily serving of dark green veg. Don’t be concerned with perfectly chopping your vegetables for this recipe as they are all pureed in the end. I have also subbed stinging nettles for kale and broccoli and had delicious results.
Makes 8 large bowls
Takes 10 minutes to prep and 20 minutes to cook
1 tbsp oil or butter
2 medium onions, diced
3 medium garlic cloves, minced
4 cups potatoes, cubed (~ 4 medium potatoes)
4 cups packed kale, stems removed (~ 1 bunch)
4 cups broccoli, stalk removed (~ 1 bunch or 2-3 crowns)
2 (400ml) cans coconut milk
8 cups vegetable or chicken stock
3 tbsp nutritional yeast
½ tsp black pepper, ground
Salt to taste
- Heat a large soup pot on medium. Add onion and garlic. Cook until onion is translucent.
- Add potato, kale, broccoli, coconut milk, and water. Boil until vegetables cooked through, then reduce heat to minimum.
- Puree soup using an immersion blender or blender.
- Add nutritional yeast and pepper. Season with salt to taste.
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