This recipe was made using the Vitamix Ascent A2300. Vitamix generously sent me this product for review purposes. Vitamix has not influenced the opinions expressed in this recipe in any way, shape or form.
We’re on the verge of soup season and I couldn’t be happier for this Cream of Broccoli and Kale soup! Sure, part of me wishes I was on a beach soakin’ up the sun somewhere but there’s something to be said for Canada in Autumn. The leaves start to turn, the air gets crisp, fires get stoked and there’s always soup on the stove!
I’m getting a head start this year with this Cream of Broccoli and Kale number! It’s everything I love about a soup: thick, creamy, comforting, satisfying, all the while being very light.
Cream of Broccoli and Kale Soup, Revisited
I made a similar soup last year (see here for my Cream of Broccoli Recipe). This recipe is just as easy but slightly different in terms of ingredients. Most obvious is the addition of kale! Everybody’s favourite superfood! Which, interestingly, is coming under fire lately from health authorities. A simple Google search should be enough to lead you straight down the rabbit hole.
The real beauty of this cream of broccoli and kale soup is just how easy it is to make. I use frozen vegetables because it’s just more convenient than using fresh. Also, in the winter months, when most produce is out of season, it may actually be more cost effective. I remember broccoli being something like $7.99/lb last year! Thanks, no thanks!
Also, many of you may be navigating the whole Back-To-School situation and find yourself in need of quick, convenient recipes that are healthy. Frozen veggies are a saviour in a pinch. You should also know that frozen vegetables like broccoli are usually picked in season, at their ripest, and the freezing process helps preserve their nutrients. Point is, there’s a case to be made for using frozen over fresh.
Don’t get me wrong, you can just as easily use fresh veggies here. I leave the choice to you. After all, I assume as a reader of this blog that you are old enough to make such incredibly important decisions!
I hope you like this recipe and be sure to let me know what you think in the comments below!
INGREDIENTS: (serves 4 with leftovers)
- 500g frozen broccoli (substitute fresh but frozen is more convenient)
- 2 medium leeks – thinly sliced, fibrous tops removed
- 2 medium Japanese yam – peeled and cubed
- 100gr frozen, chopped kale
- 6-8 cloves garlic – roughly chopped
- 1.5 L all-natural vegetable stock (or substitute chicken or fish)
- 500ml fresh water
- salt and pepper
- toasted pumpkin seeds – for garnish
- toasted sunflower seeds – for garnish
- splash of coconut milk – for garnish
- In a large, heavy-bottomed stockpot or Dutch oven, heat 2 tbsp extra virgin olive oil over medium-low. Add leeks, season with a pinch of salt and sauté for 12-14 minutes or until softened. Add garlic and sauté for an additional 90 seconds.
- Add stock, water, broccoli, yams and a healthy pinch of salt and pepper. Bring to a steady simmer, cover and cook until the yams have softened and become fork-tender (approximately 14-16 minutes). Add kale and cook an additional 5 minutes.
- Transfer soup to Vitamix and blend until you reach desired level of creaminess or chunkiness. Tip: Be sure to open the gasket in the centre of the lid to let out a bit of steam. This will help avoid an explosion!
- Transfer soup back to pot, taste for seasoning and adjust accordingly.
- Ladle into individual serving bowls, garnish with a drizzle of coconut milk, toasted pumpkin seeds and sunflower seeds.