Appetizers / Soups / Salads

Broccoli Kale Soup takes 10 minutes to prepare.

Broccoli Kale Soup takes 60 minutes to cook.

Broccoli Kale Soup makes 3 servings.

The ingredients for Broccoli Kale Soup are:

Broccoli, fresh, 8 cup, chopped
Kale, 2 cup, chopped
Cheese - Kraft Shredded Cheddar Cheese, .75 cup
Almond Breeze Almond Milk, Unsweetened Vanilla, 6 oz
*Broth, Herbox Chicken - Cube, 3 serving (USE HOMEMADE STOCK WHENEVER POSSIBLE!
Parsley, 8 sprigs
Garlic, 2 tsp
*Onion powder, 1 tsp
Pepper, black, 2 tsp

Here is how you make Broccoli Kale Soup:

Chop broccoli, separating stalks and florets. Put stalks, approx 4 cups water, and the broth cubes (or just use four cups of quality stock!) in a pot and simmer until stalks are tender. Add in the garlic, onion powder, the chopped kale, and about 1/3 of the florets and simmer for approx 10 min (longer is just fine).Remove from heat and either use an immersion (stick) blender to blend it smooth, or blend in a blender (be careful of using hot liquids in a blender!). Blend to desired consistency: I like it fairy smooth at this point. Return to pan and place in remaining florets, chopped into bite sized pieces, and the almond milk and let simmer. (Use as much or little of the almond milk to get the texture you want). Once the florets are soft add in the cheese and stir to melt/combine. I portioned it into pint sized mason jars to store, and they are large portions (meant for a full meal basically, not an appetizer). Serving Size: Makes 3 pint jar portionsNumber of Servings: 3Recipe submitted by SparkPeople user LUCSMOMMY.

The nutritional information for Broccoli Kale Soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 222.2

• Total Fat: 10.9 g
• Cholesterol: 25.0 mg
• Sodium: 1,411.1 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 9.6 g
• Protein: 15.3 g