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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
  • 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 used refrigerated lemon juice, which was fine)
  • Maple syrup to taste ( original recipe calls for 1/4 teaspoon - I added 1 teaspoon)


- 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; sauté until golden, about 10 min.
  • Add garlic and red pepper flakes; sauté until aromatic
  • Add kale and another pinch of salt; cook one minute until kale turns bright green. Immediately remove pan from heat.
  • In blender, add 1/3 of broth, 1/3 broccoli and 1/3 of kale mixture
  • Blend until smooth. Watch carefully so to not over blend
  • Pour into a clean pan; repeat until all ingredients are blended
  • With last batch, add lemon juice, 1/4-teaspoon salt, and maple syrup
  • Stir all together, reheat very gently and serve immediately