Ingredients
Vegetables and Herbs
- 1 head broccoli, cut into florets (approx. 5 heaping cups, including stems)
- 2 small-medium yellow potatoes (approx. 3 cups, Yukon Gold recommended)
- 1 small yellow onion, diced
- 4 large cloves garlic, minced
- 1 large bunch curly kale (approx. 6-7 cups, packed)
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 1 tsp smoked paprika
Liquids and Fats
- 1/4 cup olive oil
- 1 liter vegetable broth (low sodium preferred)
- 1/2 lemon, juice only
Cheese and Seasonings
- 1 cup freshly grated parmesan cheese (parmigiano-reggiano recommended)
- Salt and pepper, to taste
Instructions
- Heat the olive oil: In a large pot or Dutch oven (about 5 liters), warm 1/4 cup olive oil over medium-high heat to prepare for sautéing the aromatics and vegetables.
- Sauté garlic, onion, broccoli, and potatoes: Add the minced garlic, diced onion, broccoli florets, potatoes, dried thyme, dried basil, and smoked paprika to the pot. Cook for about 7 minutes, stirring frequently until the vegetables are lightly cooked and fragrant.
- Add kale and wilt: Incorporate the curly kale into the pot and stir continuously until the kale wilts, approximately 2 minutes, ensuring even cooking and softened greens.
- Add liquids and parmesan: Pour in the vegetable broth and the juice of half a lemon. Add the grated parmesan cheese. Season with salt and pepper to taste, then stir all ingredients well and bring the mixture to a boil.
- Simmer vegetables: Once boiling, reduce the heat to low, cover the pot, and allow the vegetables to simmer gently for 15 minutes until tender and ready for blending.
- Blend the soup: Using a handheld immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer in batches to a high-speed blender and puree. Adjust seasoning with additional salt and pepper if needed.
- Serve hot: Ladle the smooth broccoli kale soup into bowls and enjoy warm as a nourishing main dish or starter.
Notes
- Use low sodium vegetable broth to better control the saltiness of the soup.
- For a vegan version, omit the parmesan cheese or use a plant-based alternative.
- When blending, be cautious with hot liquids to avoid splatters.
- This soup keeps well refrigerated for up to 3 days and freezes beautifully for up to 2 months.
- Add a splash of cream or coconut milk when blending for an extra creamy texture.
- Adjust herbs and seasoning to preference for a personalized flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
