Broccoli & Greens Soup
This simple and delicious soup recipe combines several powerhouse, cancer-preventative foods into one enjoyable dish!
Ingredients
- 12 whole Garlic Cloves peeled and trimmed
- 1 Yellow Onion large, roughly chopped
- ½ head Cauliflower sliced into florets
- 1 head Broccoli sliced into florets
- 3 tbsps Extra Virgin Olive Oil divided
- 1 tsp Dried Parsley
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- ¼ tsp Dried Rosemary
- ¼ tsp Dried Thyme
- 1 tsp Sea Salt
- 8 cups Kale Leaves packed
- 4 cups Organic Vegetable Broth divided
Instructions
- Preheat oven to 400ºF. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine the garlic cloves, onion, cauliflower and broccoli.
- In a small bowl, add half the olive oil and mix in spices. Pour over vegetables and toss until well coated.
- Spread coated vegetables evenly on the prepared baking sheet. Roast for about 30 minutes or until very tender and caramelized, flipping halfway through.
- When vegetables are nearly done, warm remaining olive oil in a large soup pot over medium heat. Add the kale and half of the vegetable broth to the pot and cover. Let cook for 2 minutes, or until kale is wilted and tender.
- Add the roasted vegetables and remaining vegetable stock in with the wilted kale. Bring soup to a gentle boil then remove from heat.
- Use an immersion blender or puree soup in batches in a high-speed blender with a vent until smooth and creamy.
- Divide into serving bowls and enjoy!
Notes
Nutritional information per serving:
Calories: 204
Carbs: 22g
Fibre: 7g
Sugar: 7g
Protein: 8g
Fat: 12g