Best Broccoli And Kale Green Soup Recipes

BROCCOLI AND KALE GREEN SOUP

Broccoli and kale green soup image

This super healthy soup combines broccoli and kale with ginger, coriander and turmeric for a nutrient dense and low-fat lunch

Provided by Natasha Corrett

Time 35m

Number Of Ingredients 12

Ingredients

500ml stock , made by mixing 1 tbsp bouillon powder and boiling water in a jug
1 tbsp sunflower oil
2 garlic cloves , sliced
thumb-sized piece ginger , sliced
½ tsp ground coriander
3cm/1in piece fresh turmeric root, peeled and grated, or 1/2 tsp ground turmeric
pinch of pink Himalayan salt
200g courgettes , roughly sliced
85g broccoli
100g kale , chopped
1 lime , zested and juiced
small pack parsley , roughly chopped, reserving a few whole leaves to serve

Steps:

Put the oil in a deep pan, add the garlic, ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add 3 tbsp water to give a bit more moisture to the spices.
Add the courgettes, making sure you mix well to coat the slices in all the spices, and continue cooking for 3 mins. Add 400ml stock and leave to simmer for 3 mins.
Add the broccoli, kale and lime juice with the rest of the stock. Leave to cook again for another 3-4 mins until all the vegetables are soft.
Take off the heat and add the chopped parsley. Pour everything into a blender and blend on high speed until smooth. It will be a beautiful green with bits of dark speckled through (which is the kale). Garnish with lime zest and parsley.

Nutrition Facts : Calories 182 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium

KALE AND BROCCOLI SOUP

Kale and Broccoli Soup image

This creamy soup is packed with broccoli and kale and finished with a little butter at the end. It's then garnished with crunchy croutons and a grating of pecorino cheese.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 11

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

Steps:

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.