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Broccoli & Greens Soup

This simple and delicious soup recipe combines several powerhouse, cancer-preventative foods into one enjoyable dish!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Appetizer, Side Dish, Soup
Servings 4 servings


  • 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


  • 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!


Nutritional information per serving:
Calories: 204
Carbs: 22g
Fibre: 7g
Sugar: 7g
Protein: 8g
Fat: 12g