Broccoli & Kale Soup

by Theresa Wangenheim


  • 1 tb extra virgin olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 onion (peeled and chopped)⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 5 garlic cloves (chopped finely)⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 head of broccoli (chopped)⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Couple handfuls of kale leaves (stems cut off)
  • 2 stalks of celery⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Broth (chicken or vegetable)⠀⠀⠀⠀⠀⠀⠀⠀⠀

Toppings: sautéed edamame, walnuts, chilli flakes



  • Heat the oil in a pot
  • Add the onion and sauté, covered, for about 5 minutes on a low/medium flame
  • Add the garlic and saute for further 3 minutes ⠀⠀
  • Mix in the broccoli pieces, celery, and kale, and cook for 5 minutes⠀⠀⠀⠀⠀⠀
  • Cover with broth, bring to a boil, reduce the flame and simmer for 15 minutes or until soft⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Blend, add toppings, and serve