Broccoli Kale Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1/4 cup olive oil

4 large cloves garlic, minced

1 small yellow onion, diced

1 head broccoli, cut into florets (approx. 5 heaping cups, including stems)

2 small-medium yellow potatoes (approx. 3 cups; I used Yukon Gold)

1 tsp dried thyme

1/2 tsp dried basil

1 tsp smoked paprika

1 large bunch curly kale (approx. 6-7 cups, packed)

1 liter veggie broth (low sodium, if desired)

1/2 a lemon, juice only

1 cup freshly grated parmesan cheese (recommend parmigiano-reggiano)

Salt + pepper, to taste

Directions

In a large pot or dutch oven (I used a 5L pot), heat olive oil over medium-high.

Add garlic, onion, broccoli, potatoes, thyme, basil, and smoked paprika to the pot. Cook for 7 minutes, stirring frequently, until the veggies are lightly cooked.

Then, add kale to the pot. Stir until the kale wilts, about 2 minutes.

Next, add in veggie broth, lemon juice, and grated parmesan. Season with salt and pepper, then stir and bring to a boil.

Once boiling, reduce heat and cover pot. Allow veggies to simmer for 15 minutes. They should be soft enough to blend once done.

Using a handheld immersion blender, blend everything together until smooth. Alternatively, you can transfer the ingredients to a high speed blender and use that instead. Taste and season with additional salt and pepper, as desired. Serve hot!

Nutrition

• Calories: 382 kcal
• Total Fat: 22 g
• Saturated Fat: 6 g
• Cholesterol: 22 mg
• Sodium: 512 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 9 g
• Total Sugars: 5 g
• Protein: 16 g