Broccoli & Kale soup

 The recipe is already on my Instagram, but since publishing it over there, I have been making this soup constantly. We just can't have enough of it. It is simple and quick to make and it tastes simply delicious. Too good to leave it only on Instagram. It deserves a proper post here, even if only for me to follow the recipe in the future.  

Yes, I do follow my own recipes, this is why I write them down occasionally, so I never forget them 😎. I think I said previously that I am an instant cook and baker. I make something in the kitchen, and, when we think it is so good that it deserves repeating, I simply am almost unable to remember what I did to that mouthwatering dish! So sometimes I am trying to be a bit more careful and keep notes while I create something. I even have a pad and a pencil in the kitchen to jot down quantities [the phone does not work the same way, I am old-fashioned].

I know broccoli is not everybody's favourite vegetable, because it can smell a bit while cooked, but maybe next time just leave the window ajar? That's what I do. 

For a long time I was not a big fan of broccoli myself. But J loves broccoli and cauliflower, so I needed to find a way and start loving them too. Plus the health benefits of eating any vegetable from cabbage family, but broccoli in particular, are way too big to ignore that green beauty. From cancer prevention to detoxifying our body, as scientists claim. Packed with vitamins and minerals. and in this recipe even supported by kale. 

So to cook this green marvel some day again here it is...for myself and maybe even for someone else? 

What do you need?

make about 3-3.5 l soup

1 medium leak (100g) 

3Tbsp olive oil

1,5 tsp salt [+ extra if needed at the end]

1/4 tsp chilly flakes 

1 tsp of ground mustard seeds + black pepper mix (why, I explained here)

500-700g of chopped broccoli (head and stem, good to chop them in advance, about 1 hour before so they develop more health benefits)

2-3 large leaves of kale or some leftover stems (I had few after making salad. Never throw them away. Great for snacking or for making soup 😁)

250-300g chopped floury potatoes (one large)

2 l of water

2 veggie stock cubes

4 Tbsp (100g) of cooked white beans (adds so important protein and thickens soup)

3- 4 Tbsp of nutritional yeast

3- 4 Tbsp of apple cider vinegar [+ extra if needed at the end, but always taste first]

few broccoli florets and some chopped kale leaves to serve

How to?

1. In a large pot (3 l minimum) cook on medium 1 leak with olive oil, add 1.5 tsp salt, chilly flakes and ground mustard seeds + black pepper mix. Cook, stirring occasionally for about 5 min, until leak is just soft.

2. Add chopped broccoli with kale and potatoes and cook, stirring for about 2-3 minuts. 

3. Then add 2 l of water, veggie stock cubes and beans. Bring the soup to boil and cook for extra 15 minutes, covered. 

4. When all is soft add 4 Tbsp of nutritional yeast and 4 Tbsp of apple cider vinegar, and blend all until creamy (I do it in the same pot with a hand blender). Add more salt or 1 extra Tbsp of vinegar if needed.
That's it! To serve I add some chopped raw broccoli and kale into my plate. They will soften a bit with the heat form the soup, but will still remain crunchy and fresh. Great contrast to that creamy soup, so highly recommended.

The soup even better the next day.

Enjoy!