I've always loved green veggie soups. In fact, my mom used to make what she called "Shrek Soup" leaving all non greens out. I've matured a long way since then and eat soups with vegetables of all shapes and colors, but still...there's something about the greens.
It may not look the most appetizing, but kale really is one of the richest greens, filled with protein, fiber (both of which keep you full) and folate (key for brain development). So come on, give it a chance...get on the kale wagon!
Prep Time: 1 hour
Soup Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes
Yield: I can eat the whole pot but for normal people probably 10 servings
1 bag frozen broccoli | 2-3 medium heads of fresh broccoli
5-6 cups fresh spinach/kale
1 tablespoon olive oil
2 teaspoons salt
Pepper to taste
1 large onion
1 cube frozen crushed garlic (=1 clove crushed fresh garlic)
1 cube frozen dill
3 cups water
- Finely chop the onions and leeks. Roughly chop the broccoli heads and the kale and spinach.
- In a large soup pot heat the olive oil over medium heat. Add the onions and leeks. Cook, stirring occasionally until the onions become translucent.
- Add the garlic, cooking until the garlic becomes fragrant, but not browned. Add the kale and spinach and season with salt and pepper. Cook until the kale and spinach are just wilted.
- Add the dill. Simmer for 2 -3 minutes.
- Pour in the vegetable stock and all of the broccoli. Bring to a boil, then reduce heat and let simmer until the broccoli is tender.
- Blend the soup in batches in a blender or directly in the pot with an immersion blender.
- Return the pureed soup to the pot and bring to a simmer over low heat. Stir and add additional salt and pepper to taste if needed.
- Serve and garnish bowls with a dollop of sour cream or Parmesan cheese.