Broccoli & Kale Soup
*Makes about 9 cups
8 Cups of Organic Broccoli, Stems Included, stems chopped
3 Cups of Organic Kale, Stems Included
4 Cloves of Organic Garlic, peeled and minced
2 Tbs of Fresh Thyme Leaves, chopped
1 Tbs of Fresh Rosemary Leaves, chopped
1 Tbs of Bragg’s Organic Seasoning
1 Medium Organic Onion, diced
2-3 Tablespoons of Avocado Oil
1 Box (32oz) of Organic Free Range Chicken Broth
Sea Salt & Freshly Ground Pepper To Taste
Put the broccoli and kale in a steamer on the stove. I fill my pot right up to the edge of the steamer. You don’t want too much water, as you will use this in your soup after the steaming is completed. Steam the vegetables until they are fork tender, but not mushy. I choose to steam them rather than boil them in the broth because steaming allows them to keep a strong, green color.
Push the vegetables aside and carefully remove the steamer letting the vegetables fall into the cooking water. There should be about an inch of water. Cover with a lid and set aside.
In a large skillet, saute the onions in the avocado oil on med-low until they are almost translucent. Add the garlic and fresh herbs and saute for another 6-8 minutes on med-low.
Add the broth and the Bragg’s seasoning into the onion pan and bring to a boil. Add to the broccoli and kale.
Turn the burner on med-low and using an immersion blender, blend the ingredients until they are smooth. You can also pour all of the ingredients into a Vitamix if you do not have an immersion blender. I like to use the immersion blender because I like my soup to have some texture and not be completely smooth.
Make sure the soup is heated well and serve with a sprig of organic parsley and some diced organic red onion.