Description
This Nourishing, One-Pot Broccoli Kale Soup is a hearty and healthy blend of fresh vegetables, herbs, and parmesan cheese, cooked together in a single pot for a comforting and easy meal. Packed with nutrient-rich broccoli, kale, and potatoes, this smooth and creamy soup is perfect for a cozy lunch or dinner that warms you from the inside out.
Ingredients
Scale
Vegetables & Herbs
- 1 head broccoli, cut into florets (approx. 5 heaping cups, including stems)
- 2 small-medium yellow potatoes (approx. 3 cups; Yukon Gold recommended)
- 1 large bunch curly kale (approx. 6-7 cups, packed)
- 1 small yellow onion, diced
- 4 large cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 1 tsp smoked paprika
Liquids & Dairy
- 1/4 cup olive oil
- 1 liter vegetable broth (low sodium preferred)
- 1/2 a lemon, juice only
- 1 cup freshly grated parmesan cheese (Parmigiano-Reggiano recommended)
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat the olive oil: In a large pot or Dutch oven (about 5 liters), warm the olive oil over medium-high heat until shimmering.
- Sauté aromatics and veggies: Add the minced garlic, diced onion, broccoli florets, diced potatoes, dried thyme, dried basil, and smoked paprika to the pot. Cook for about 7 minutes, stirring frequently, until vegetables are lightly cooked and fragrant.
- Add kale and wilt: Stir in the curly kale and cook for 2 minutes until it wilts down and softens.
- Add liquids and cheese: Pour in the vegetable broth and lemon juice, then add the freshly grated parmesan cheese. Season with salt and pepper to taste. Stir well and bring the mixture to a rolling boil.
- Simmer the soup: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 15 minutes until all vegetables are very tender and ready to blend.
- Blend the soup: Using a handheld immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a high-speed blender and puree until velvety. Taste and adjust seasoning with additional salt and pepper if needed. Serve the soup hot for a nourishing meal.
Notes
- Use low-sodium vegetable broth to better control the salt content in the soup.
- You can substitute kale with other hearty greens like spinach or Swiss chard if preferred.
- Parmesan cheese adds a rich umami flavor, but for a vegetarian option, use a plant-based cheese substitute or omit it.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the consistency.
