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Creamy Broccoli-Kale Soup

Active Time: 30 minutes / Cook Time: 30-35 minutes / Total Time: 45 minutes

Makes 8 servings

Chef’s Tip:
To clean leeks: Cut off ½” from the root end and slice the leeks in half lengthwise. Holding them firmly with one hand, use the other hand to fan the layers out under slowly running water, letting the water run between all of the layers so that it washes any grit out. Alternatively, after slicing, add them to a bowl of water and swish them around to separate the layers. Let them sit for 5 minutes and then gently scoop them out onto a kitchen towel. The grit will have sunk to the bottom while the leeks floated on the top.

Creamy Broccoli & Kale Soup.JPG

Ingredients:

  • 1 ½ tablespoons ghee OR coconut oil
  • 2 leeks, white and light green parts only, halved lengthwise and cut crosswise into 1-inch pieces
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 lbs. broccoli, coarsely chopped
  • 2 lbs. kale, (usually 2 bunches) coarsely chopped (You can use the stems! Add them with the leeks, onions, and garlic.)**
  • 1 teaspoon fine sea salt
  • ¼ teaspoon cayenne pepper, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • 8 cups low-sodium chicken broth
  • 2 13.5-oz. cans coconut milk* Water, as needed
  • uice of a lemon, or to taste

Directions:

  1. In a large stockpot or saucepan, heat the ghee over medium. Add the leek, onion, garlic, and kale stems and cook, stirring often, until the vegetables are softened, 5-8 minutes. Don’t let them brown; if they start to take on any color, reduce the heat and cool the pan slightly with 2 tablespoons water.
  2. Stir in broccoli, kale, salt, peppers, and broth and bring to a boil. Reduce the heat to low, cover, and stirring occasionally, cook until the broccoli is tender, about 15-20 minutes. (You should be able to mash it against the side of the pan with a wooden spoon.)
  3. Add 1 ½ cans coconut milk and cook 1-2 minutes, or until it is fully incorporated. If you would like a looser consistency, stir in water as desired.
  4. Let the soup cool for 10 minutes. Very carefully transfer the soup to a blender, in batches, and blend until smooth. (Do not fill the blender more than ¾ full, as hot liquids expand when blended and can blow the top of the blender. Removing the center of the lid and covering with a kitchen towel will also help avoid a mess.)
  5. Return the soup to the pan and heat over medium for 5 minutes, or to desired temperature. Swirl in the remaining coconut milk.
  6. Serve about 2 cups of soup per person for dinner and package the remaining soup for lunches on Days 1, 3, and 5. The soup can also be frozen, if desired. Simply remove from the freezer to the refrigerator 24 hours before needed. If the soup separates, heat it briefly and stir well to recombine, and then finish heating.

*If you would prefer the soup not have a coconut flavor, substitute plain almond or another non-dairy milk for the coconut milk, reducing the total to 20 ounces. It may not be as creamy.

**Cutting up kale for a recipe is often called "de-ribbing" - this means that you cut along each side of the heavy stalk in the center of the kale, using the outer leaves for your recipe. Typically the heavy stalk gets composted but in this recipe you can chop it up and cook it with the first ingredients!