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.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Soup
Cuisine: Wellness
Keyword: immunity
Servings: 2
Author: Kiersten Frase
Cost: $15
- 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)
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.
Store leftovers in the refrigerator for up to 3 days.
Reheat on low until warmed through. Then top with parsley, mixed nuts and seeds.