Description
This nourishing one-pot broccoli kale soup combines hearty vegetables and flavorful herbs for a creamy, comforting meal. Packed with broccoli, kale, potatoes, and a touch of parmesan, it is perfect for a healthy, warm lunch or dinner. Easy to prepare on the stovetop, this soup uses fresh ingredients and a touch of lemon juice for brightness, resulting in a velvety texture achieved by blending the cooked vegetables to smooth perfection.
Ingredients
Scale
Vegetables & 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 large bunch curly kale (approx. 6-7 cups, packed)
- 4 large cloves garlic, minced
- 1 small yellow onion, diced
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 1 tsp smoked paprika
Liquids & Oils
- 1/4 cup olive oil
- 1 liter vegetable broth (low sodium, if desired)
- 1/2 a lemon, juice only
Dairy & 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, heat 1/4 cup of olive oil over medium-high heat to prepare for sautéing the aromatics and vegetables.
- Sauté Vegetables and Herbs: Add minced garlic, diced onion, broccoli florets, diced 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: Stir in the curly kale and cook until it wilts, approximately 2 minutes, allowing it to soften and incorporate with the other vegetables.
- Add Broth and Seasonings: Pour in the vegetable broth and add the lemon juice and freshly grated parmesan cheese. Season the mixture with salt and pepper to taste. Stir well and bring the soup to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 15 minutes, allowing the vegetables to become tender and ready for blending.
- Blend the Soup: Use a handheld immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer to a high-speed blender and blend in batches. Taste and adjust salt and pepper as needed.
- Serve Hot: Ladle the soup into bowls and enjoy warm, optionally garnished with extra parmesan or a drizzle of olive oil.
Notes
- For a vegan version, omit the parmesan cheese or substitute with a vegan cheese alternative.
- Using low sodium vegetable broth helps control the salt level, especially important for those monitoring sodium intake.
- If you prefer a chunkier soup, blend only half the soup or pulse briefly.
- Storing leftovers in an airtight container in the refrigerator will keep for up to 3 days.
- This soup freezes well; thaw and reheat gently on the stove.
