Description
This cozy and nourishing broccoli kale soup is made in one pot with potatoes, parmesan, and herbs. It’s easy, creamy, and packed with wholesome greens for a comforting, healthy meal.
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
Instructions
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add garlic, onion, broccoli, potatoes, thyme, basil, and smoked paprika. Sauté for 7 minutes, stirring often.
Add kale and stir until wilted, about 2 minutes.
Pour in vegetable broth, lemon juice, and parmesan. Season with salt and pepper. Stir well and bring to a boil.
Reduce heat, cover, and simmer for 15 minutes, until vegetables are tender.
Use an immersion blender to blend soup until smooth, or transfer to a high-speed blender in batches.
Taste and adjust seasoning with more salt and pepper if needed. Serve hot.
Notes
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
Vegan Option: Swap parmesan with a vegan cheese alternative or nutritional yeast.
Serving Suggestions: Pair with grilled chicken, baked salmon, or crusty bread for a hearty meal.
Blending Tip: If using a high-speed blender, allow soup to cool slightly before blending in batches to prevent splattering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot / Blended
- Cuisine: American / Healthy
