Broccoli and Kale Soup with Garlic and Olive Oil

ByDenis Valdez
Broccoli and Kale Soup with Garlic and Olive Oil

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Broccoli and kale simmer with onion, garlic, and vegetable broth, then blend into a smooth green soup finished with lemon. The revised title and description focus on the soup’s ingredients, flavor, and preparation.

Yield, time, and equipment

  • Estimated yield: about 6 cups.
  • One serving: 1½ cups; 4 servings total.
  • Prep time: 15 minutes.
  • Cook time: 25 minutes.
  • Estimated total time: 40 minutes.
  • Equipment: 5-quart heavy pot with lid, chef’s knife, cutting board, measuring cups and spoons, and an immersion blender.

Ingredients

  • 1 large broccoli crown, about 1 pound, washed and cut into small florets; peel and chop the tender stem
  • 4 packed cups kale leaves, washed, tough stems removed, and chopped
  • 1 medium yellow onion, diced (about 1½ cups)
  • 4 garlic cloves, minced
  • 3 tablespoons extra-virgin olive oil
  • 4 cups low-sodium vegetable broth
  • 1 cup water, plus more if needed
  • 1 teaspoon fine salt, divided and adjusted to the broth
  • ½ teaspoon ground black pepper
  • 1 tablespoon fresh lemon juice

Cook the soup

  1. Heat the olive oil in a 5-quart pot over medium heat. Add the onion and ½ teaspoon salt. Cook for 6 to 8 minutes, stirring often, until translucent and lightly golden at the edges.
  2. Add the garlic and cook for 30 seconds, stirring, just until fragrant. Do not let it brown.
  3. Add the broccoli, broth, and water. Bring to a gentle boil, then reduce to a steady simmer. Cover partially and cook for 8 minutes.
  4. Stir in the kale. Continue simmering for 5 to 7 minutes, until the broccoli stem pieces pierce easily with a fork and the kale is tender.
  5. Remove the pot from the heat. Keep the immersion-blender head fully submerged and blend until smooth. For a countertop blender, cool the soup slightly, work in small batches, vent the lid as directed by the manufacturer, and protect against hot steam.
  6. Return the soup to low heat if necessary. Stir in lemon juice and black pepper. Taste before adding the remaining salt. Add water a few tablespoons at a time if a thinner texture is preferred.

Allergen notice

The basic ingredient list does not intentionally add a major allergen, but vegetable broth can contain soy, wheat, milk, celery, or other ingredients depending on brand and region. Read the broth label and account for shared-equipment cross-contact. Do not describe the finished soup as allergen-free.

Variations

Spinach can replace part of the kale but cooks faster; add it only for the final 2 minutes. A dairy garnish changes the allergen profile. If using packaged croutons, cheese, or plant-based cream, review every label before serving.

Cooling, refrigeration, and freezing

Divide hot soup into shallow containers and refrigerate within 2 hours. Keep at 40°F (4°C) or below and use within 3 to 4 days. Freeze in meal-size containers, leaving expansion space, for up to 2 to 3 months for best quality. Thaw in the refrigerator or reheat from frozen in a saucepan. Reheat to 165°F (74°C), stirring so cold spots do not remain.

What to serve with it

Serve the soup before Spiced Quinoa Stuffed Peppers, alongside the Beetroot and Goat Cheese Salad, or with the salad portion of Baked Chicken with Mediterranean Chickpea Salad.

Sources consulted

This recipe has not been represented as kitchen-tested. Yield and timing are estimates and vary with vegetable size and blender performance.

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