Creamy Non-Dairy Broccoli Kale Soup
Yields 4
30 minPrep Time
30 minCook Time
1 hrTotal Time
Ingredients
1 tablespoon olive oil
3 1/2 ounces yellow onion, roughly chopped
2 large garlic cloves
1 teaspoon kosher salt
1 red chili or more to taste if you like really spicy
1 lb broccoli florets
4 ounces carrots, roughly chopped
6 cups of vegetable stock
8 ounces of green kale, roughly chopped
How To
In a large dutch oven heat the olive oil over medium heat.
Add the onion and carrots, stir and lower the heat to low. Cook until
slightly soft, about 2 minutes.
While the onion is cooking, I place the garlic, salt and chili into a
mortar and mash to a paste. If you do not have a mortar, then use a
knife to make a paste. Add to the onion, stir and cook for 1 minute.
Do not over brown garlic or it will become bitter.
Add the broccoli, stir and cook for 2 minutes.
Add the stock, and keep the heat to a very low. Simmer for 15 - 20
minutes until fork tender.
Add the kale during the last couple minutes, stir and let simmer only
until wilted. This will only take a couple minutes, if that.
Remove from the heat, and let cool for 5 minutes.
In batches blend until smooth. Return the mixture to the dutch oven,
and gently heat for a couple minutes.
Serve with a drizzle of olive oil and a sprinkle of paprika for color
(and a little flavor).
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