Name: Nourishing, One-Pot Broccoli Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American / Healthy
Ingredients: 1/4 cup olive oil; 4 large cloves garlic, minced; 1 small yellow onion, diced; 1 head broccoli, cut into florets (about 5 heaping cups, including stems); 2 small-medium yellow potatoes (approx. 3 cups; Yukon Gold recommended); 1 teaspoon dried thyme; 1/2 teaspoon dried basil; 1 teaspoon smoked paprika; 1 large bunch curly kale (approx. 6–7 cups, packed); 1 liter vegetable broth (low sodium preferred); Juice of 1/2 lemon; 1 cup freshly grated parmesan cheese (Parmigiano-Reggiano recommended); Salt and pepper, to taste

Why You’ll Love This Recipe

I like how effortlessly this soup delivers both nutrition and comfort. It’s the perfect balance of hearty and light, thanks to the creamy potatoes, vibrant greens, and aromatic spices. The smoked paprika and thyme give it a subtle warmth, and the parmesan adds richness. Whether I’m in need of a detox meal or just want a cozy bowl of goodness, this soup always does the trick. Plus, cleanup is a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/4 cup olive oil
4 large cloves garlic, minced
1 small yellow onion, diced
1 head broccoli, cut into florets (about 5 heaping cups)
2 small-medium yellow potatoes (about 3 cups, chopped)
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon smoked paprika
1 large bunch curly kale (about 6–7 cups, packed)
1 liter vegetable broth (low sodium if preferred)
Juice of 1/2 a lemon
1 cup freshly grated parmesan cheese (I recommend Parmigiano-Reggiano)
Salt and pepper, to taste

Directions

I start by heating olive oil in a large pot over medium-high heat.
I sauté the garlic, onion, broccoli, potatoes, thyme, basil, and smoked paprika for about 7 minutes, stirring often so nothing sticks.
Once the veggies begin to soften, I stir in the kale and cook for another 2 minutes until it wilts down.
I add the vegetable broth, lemon juice, and parmesan cheese, then season with salt and pepper. I bring everything to a boil.
Once it’s boiling, I reduce the heat to low, cover the pot, and let it simmer for 15 minutes until the vegetables are tender.
I use an immersion blender to blend the soup until smooth right in the pot. Alternatively, I transfer it in batches to a high-speed blender.
I taste and adjust seasoning as needed, then serve it hot with extra parmesan on top if I’m feeling fancy.

Servings and timing

This recipe makes about 4 servings and comes together in just 45 minutes total, including 15 minutes of prep and 30 minutes of cooking time.

Variations

Make it vegan: I swap the parmesan with nutritional yeast or a vegan cheese alternative. Nutritional yeast gives it a slightly nuttier, earthier flavor.
Add protein: Sometimes I stir in cooked white beans or top each bowl with grilled chicken for a more filling meal.
Spice it up: A pinch of red pepper flakes gives it a little kick.
Use spinach instead of kale: If I don’t have kale on hand, baby spinach works well—just add it at the end and cook until wilted.
Creamier option: I add a splash of unsweetened plant-based milk or regular cream for a richer finish, though the potatoes already make it wonderfully creamy.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave until heated through. The flavors deepen over time, so I often find the soup tastes even better the next day.

FAQs

Can I freeze this soup?

Yes, I let it cool completely and store it in freezer-safe containers. It freezes well for up to 2 months. I reheat it slowly on the stovetop, adding a little broth if it’s too thick.

Do I have to peel the potatoes?

I usually don’t if I’m using Yukon Gold—they blend up smoothly and have thin skins. But if I’m using another type with thicker skin, I’ll peel them first.

Can I use frozen broccoli or kale?

Absolutely. I’ve made it with frozen broccoli and kale in a pinch. I just add them straight to the pot, adjusting cook time slightly as needed.

Is there a substitute for parmesan?

If I don’t have parmesan, I’ve used pecorino or even a sprinkle of grated cheddar in a pinch. For a dairy-free version, nutritional yeast works great.

What’s the best tool for blending?

I use an immersion blender right in the pot for convenience, but a countertop blender gives the soup an ultra-smooth finish. I just make sure to let it cool slightly and blend in batches if needed.

Conclusion

This one-pot Broccoli Kale Soup is the kind of recipe I keep coming back to. It’s wholesome, flavorful, and easy to make with everyday ingredients. Whether I need a light lunch or a veggie-packed dinner, it fits the bill perfectly—and it’s just as comforting as it is nourishing.