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Creamy Broccoli and Kale Soup


From: For the Love of Food blog

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Rate this recipe 4.7/5 (13 Votes)


  • Serves 4
  • Adapted from Whole Living Magazine
  • 1 Tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable stock
  • 1 bunch broccoli, chopped (6 cups)
  • 1/2 bunch kale, chopped (4 cups)
  • 2 Tablespoons tahini
  • Coarse sea salt and freshly ground black pepper
  • 1 lemon, cut into wedges


Adapted from


Step 1

Heat oil in a medium pot over medium heat. Add the onion and garlic and sauté about 3 minutes. Add stock and bring to a boil. Add the broccoli and kale, turn heat to low, and let simmer for five minutes. Remove from heat and stir in tahini. Season with salt and pepper, if desired.

Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand).

Squeeze lemon wedge over soup. Serve hot.

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