Cold-Fighting Creamy Broccoli and Kale Soup
With dark leafy greens, broccoli, and plenty of garlic, this cold-fighting soup will help give your immune system a boost.
Servings: 2
Cost: $15
Equipment
- Stock pot
- Blender
Ingredients
- 1 tablespoon coconut oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups roughly chopped kale
- 1 cup low-sodium vegetable broth
- 1 medium head broccoli broken into florets
- ½ cup coconut milk
- Salt and pepper to taste
- To garnish: Mixed seeds and nuts fresh parsley or cilantro, and sprouts (optional)
Instructions
- Heat the coconut oil in a large saucepan over medium. Once it's melted, add the onion and garlic; cook for about 5 minutes, or until softened.
- Stir in the kale leaves and cook for 5 minutes, until cooked down and wilted. Pour in the vegetable broth and bring to a boil.
- Add the broccoli florets. Reduce heat to a simmer, and cook for 5 minutes, or until the broccoli is tender.
- Allow the mixture to cool slightly, then transfer to a blender and puree until smooth. Add the coconut milk and blend to incorporate, then season to taste with salt and pepper.
- Divide the soup into 2 bowls and garnish as desired.
Notes
Store leftovers in the refrigerator for up to 3 days.
Reheat on low until warmed through. Then top with parsley, mixed nuts and seeds.