Kale and Broccoli Soup
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 145
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 8
- Sodium
- 614
- Total: 1 hr
- Active: 1 hr
Ingredients
2 tablespoons olive oil
1 cup chopped yellow onion
1 cup chopped peeled potato
Pinch cayenne
1 medium garlic clove, minced
Kosher salt and freshly ground black pepper
2 1/2 cups low-sodium vegetable broth
1 1/2 cup broccoli florets
1 1/2 cup packed chopped kale
1 tablespoon unsalted butter
Croutons and grated pecorino for garnish
Directions
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, cayenne, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 cup of water and bring to a simmer.
- Add the broccoli and simmer until the potatoes and broccoli are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the kale and continue to cook until the kale is tender, about 5 minutes. Remove from the heat, and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Reheat the soup if necessary. Off the heat, swirl in the butter until it is melted. Adjust the consistency with water and seasoning with salt and pepper as needed.
- Serve hot sprinkled with croutons and grated Pecorino.
Cook’s Note
When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.