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- Side One - Cut Out Below -

Broccoli and Kale Soup

  • 16-ounce package frozen broccoli florets (thawed)
  • 1 bunch fresh kale, stemmed and torn into small pieces
  • 3-4 cups worth 6-8 cups of vegetable broth (I always put the little bits of veggie water that remain after I steam vegetables into a 32 oz. yogurt container in my freezer)
  • 2 carrots (wash well and cut into thin slices)
  • 1 cup chopped yellow onion
  • 2 large cloves fresh garlic, peeled and chopped
  • 2-3 Tbsp. Olive oil
  • 3/4-teaspoon sea salt
  • 1/8-teaspoon red pepper flakes
  • 1/4-cup fresh lemon juice (I did not have enough fresh lemons on hand so I used my back-up refrigerated lemon juice, which was fine)
  • Maple syrup to taste (the original recipe calls for 1/4 teaspoon - I was careless and oops, accidentally added about 1 teaspoon into the soup, and it turned out just fine)

- Side Two- Cut Out Below -

Broccoli and Kale Soup(cont.


  • Heat olive oil in large soup pot over medium heat
  • Add onions and pinch of salt and sauté until golden, about 10 minutes
  • Add the garlic and red pepper flakes; continue sautéing until aromatic (will be quick, maybe 30 seconds)
  • Add the kale and another pinch of salt
  • Cook only one minute until kale turns bright green
  • Immediately remove the pan from the heat
  • In a blender, add 1/3 of the broth, 1/3 of the broccoli and 1/3 of the kale mixture
  • Blend until smooth. Watch carefully so to not over blend. When the mixture turns from light green to bright green, turn off the blender.
  • Pour into a clean pan and repeat until all ingredients are blended
  • With the last batch, add the lemon juice, 1/4-teaspoon salt, and maple syrup
  • Stir all together, reheat very gently and serve immediately