Broccoli & Kale Soup

By Gabby

This is like a cream of broccoli soup, just without the cream. The peppery flavor of the leeks really give it a little kick.

  • 2 T Olive Oil

  • 1 Small Leek (thinly sliced)

  • 2 Cloves Garlic (minced)

  • 1 Head Broccoli (chopped stems and florets)

  • 6 Cups Kale

  • 2 Medium Zucchini (sliced)

  • 2 Celery Stalks (chopped)

  • 1 Quart Stock of your choice (I use homemade Chicken stock)

  • 1 Cup Parsley (chopped)

  1. In a large stock pot heat oil over medium heat and add garlic and leeks. Slowly cook until translucent.

  2. Add remaining ingredients and cook slowly bringing to a boil. Cook until zucchini is tender.

  3. Set pot aside and let it cool slightly.

  4. Carefully add contents of pot to a blender (in 2 or 3 batches) and blend until desired texture is achieved.

  5. Salt and pepper to taste (The leeks are peppery and you may not need to add much pepper)

  6. Optional garnish: drizzle of olive oil, dollop of sour cream or a pinch of finely chopped jalapeno pepper.

Nutritional Facts

Approx 1 cup serving
Total Carbohydrates

ultra-low-carb vegetables dinner soup broccoli kale leeks

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