Description
This nourishing One-Pot Broccoli Kale Soup is a creamy, comforting blend of fresh vegetables and warming spices, perfect for a wholesome meal. Combining broccoli, kale, and potatoes with garlic, herbs, and parmesan cheese, this soup is easy to prepare and packed with nutrients. The soup is cooked on the stovetop in a single pot before being blended to a smooth and velvety texture, making it an ideal option for a warming weeknight dinner or a healthy lunch.
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 & Fats
- 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 olive oil: In a large pot or Dutch oven, heat 1/4 cup olive oil over medium-high heat to prepare for sautéing the aromatics and vegetables.
- Sauté vegetables and spices: Add minced garlic, diced onion, broccoli florets, and diced potatoes to the pot along with dried thyme, dried basil, and smoked paprika. Cook for about 7 minutes while stirring frequently, until the vegetables are just lightly cooked and aromatic.
- Wilt the kale: Add the curly kale to the pot and stir until it wilts down, approximately 2 minutes, mixing it evenly with the other vegetables.
- Add liquids and cheese: Pour in 1 liter of vegetable broth, squeeze in the juice of half a lemon, and add the freshly grated parmesan cheese. Season with salt and pepper to taste. Stir well and bring the mixture to a boil over medium-high heat.
- Simmer the soup: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 15 minutes to soften all the vegetables enough for blending.
- Blend the soup: Using a handheld immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a high-speed blender to puree. Taste and adjust seasoning with more salt and pepper if needed. Serve hot for a comforting meal.
Notes
- For a creamier texture, use Yukon Gold potatoes as they provide a smooth consistency when blended.
- Low sodium vegetable broth is recommended to better control the salt level in the soup.
- Parmigiano-Reggiano cheese adds authentic flavor, but Parmesan can be used as a substitute.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Reheat gently on the stovetop or in the microwave, adding extra broth or water if the soup thickens too much.
