“When you see the picture, you don’t expect such a bright green soup to taste this good. Wow! This is amazing!”- my husband.
Truer words were never spoken about this healthy, vibrantly green soup. This soup is packed with great flavor and nutrition. It is gluten-free, low-sodium, low-fat, and made with whole, savory ingredients.
“Warm, creamy delight mixed with some scrumptious pita bread. It creates a savory feast in the mouth that elevates one to the realms of culinary glory!”
I wish it were St. Patrick’s Day already, because this soup would be a perfect part of a St. Patty’s feast!
If you would like to, you can substitute spinach for the kale or omit the leafy greens completely.
Broccoli-Kale Soup
Makes 3 cups
2 cloves Garlic
1/4 c. Onion, chopped
3 c. Broccoli florets
2-3 c. packed Kale (or spinach)
1 c. Light Coconut Milk
1 c. Water
1/4 tsp Salt (or more to taste) (OR try 1 stock chopped celery- grill with garlic and onion)
1/4 tsp Pepper
Directions:
1. Saute onions and garlic in skillet over medium heat.
2. Add water, broccoli, and kale to skillet. Cover until greens have softened and are bright in color. I don’t care for soggy broccoli, so I only cook until slightly softened.
3. Add coconut milk, salt, and pepper and puree in a stand-up blender (I use my Vitamix) or with immersion blender.
Enjoy by itself or with a slice of soft bread. My favorite is warm, soft whole wheat pita.
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