Description

This Nourishing, One-Pot Broccoli Kale Soup is creamy, hearty, and full of wholesome vegetables. Made with broccoli, kale, potatoes, garlic, onion, parmesan, and warming spices, it’s a nutrient-rich yet comforting meal. Blended into a velvety texture with a bright touch of lemon, this soup is perfect for cozy dinners or a healthy lunch.

Ingredients

2 tablespoons olive oil

3 garlic cloves, minced

1 yellow onion, diced

4 cups broccoli (florets and stems), chopped

2 medium Yukon Gold potatoes, cubed

1 teaspoon dried thyme

1 teaspoon dried basil

1/2 teaspoon smoked paprika

3 cups curly kale, chopped

4 cups vegetable broth (or chicken broth)

1 tablespoon lemon juice

1/2 cup freshly grated parmesan cheese

Salt and pepper, to taste

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Instructions

Heat olive oil in a large pot over medium-high heat. Add garlic, onion, broccoli, potatoes, thyme, basil, and smoked paprika. Sauté for about 7 minutes until lightly softened.
Add kale and stir until wilted, about 2 minutes.
Stir in broth, lemon juice, and parmesan. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, until vegetables are tender.
Blend with an immersion blender until smooth, or use a high-speed blender in batches for a creamier result.
Taste and adjust seasoning. Serve hot with bread or your favorite protein.

Notes

Use frozen broccoli if fresh isn’t available—no need to thaw.
Yukon Gold potatoes blend smoothly, but other varieties work too.
Make it vegan by replacing parmesan with nutritional yeast.
Add coconut milk or cream before blending for extra creaminess.
Spice it up with cayenne or red pepper flakes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Blending
Cuisine: American