Description
This Nourishing One-Pot Broccoli Kale Soup is a wholesome and creamy vegetable soup packed with nutritious broccoli, hearty potatoes, and vibrant kale. Infused with fragrant herbs and smoked paprika, and enriched with parmesan cheese, this easy one-pot recipe is perfect for a healthy, comforting meal that comes together quickly on the stovetop.
Ingredients
Scale
Vegetables and 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 small yellow onion, diced
- 4 large cloves garlic, minced
- 1 large bunch curly kale (approx. 6-7 cups, packed)
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 1 tsp smoked paprika
Liquids and Oils
- 1/4 cup olive oil
- 1 liter veggie broth (low sodium, if desired)
- 1/2 a lemon, juice only
Dairy and Seasoning
- 1 cup freshly grated parmesan cheese (parmigiano-reggiano recommended)
- Salt and pepper, to taste
Instructions
- Heat the oil: In a large pot or dutch oven (about 5L), heat 1/4 cup olive oil over medium-high heat until shimmering.
- Sauté vegetables and spices: Add minced garlic, diced onion, broccoli florets, diced potatoes, dried thyme, dried basil, and smoked paprika to the pot. Cook for 7 minutes, stirring frequently, until the vegetables are just lightly cooked and fragrant.
- Add kale: Stir in the large bunch of curly kale until wilted, which should take about 2 minutes.
- Pour in liquids and cheese: Add 1 liter of vegetable broth, the juice of half a lemon, and 1 cup of freshly grated parmesan cheese. Season with salt and pepper to your preference. Stir everything together and bring to a boil.
- Simmer the soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes until the vegetables are tender and easily pierced with a fork.
- Blend until smooth: Use a handheld immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a high-speed blender and blend. Adjust seasoning with more salt and pepper if needed.
- Serve hot: Ladle the soup into bowls and enjoy immediately for a warm, nourishing meal.
Notes
- For a thinner consistency, add more vegetable broth or water when blending.
- You can substitute kale with other sturdy greens like spinach or Swiss chard.
- Use freshly grated parmesan for the best flavor; pre-grated versions may not melt as smoothly.
- To make this recipe vegan, omit the parmesan or replace it with a vegan cheese alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
