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Broccoli kale soup, or the green soup to spring you into a new season
Chunks of broccoli and strands of luscious kale are cooked slowly in a tangy broth that is spiked with just a hint of spice, and finished off with a drizzle of coconut milk. This soup is easy to put together, and a great dish to bring to pass at any social gathering. Top it with some chili flakes, toasted coconut, sliced avocado, toasted almonds, whole grain croutons, pan-fried or baked crispy tofu with salt and pepper, a handful of grated cheddar, or even a poached egg for a complete, virtuous meal that feels downright virtuous.
Servings 4
Ingredients
- 2 TBs olive oil
- 2 medium-sized onions chopped finely
- 6-9 garlic cloves minced
- 3 cups broccoli florets 2 bunches of broccoli, separated into chopped stems and florets
- 6 cups broth I use homemade broth that I make from vegetable scraps, but any low-sodium broth will do - or even water
- 3 cups kale chopped
- 1 can coconut milk
- Salt to taste (I use 2 teaspoon with homemade broth without any salt in it; you may want less if your broth is already salted)
- Juice of 1 lime or lemon
- 1 teaspoon chili flakes
- Toppings of your choice
Instructions
- Heat a large pot with 2 TBs of olive oil in the bottom. Add onions, and saute on low-medium heat for 10 minutes, until onions change colour (continue cooking for a full 20-30 minutes if you've got the time - the extra caramelization will result in a deeply flavoured soup). Add garlic and continue sauteing for another 2 mins.
- Add chopped broccoli stems and saute for 10 minutes. Add florets and broth, cover with a lid and cook until broccoli has softened entirely, about 8 minutes. Taste, add kale, cover and cook for an additional 2 minutes. Finish off with coconut milk, lemon or lime juice, and chili flakes.
- Serve with toppings of your choice.