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Meat-Free Favorites : Creamy Broccoli Kale Soup

By Elena Johnson

Some members of my family seem to avoid healthy foods. It’s not that they hate fruits and vegetables, but they prefer to eat things that are high in cholesterol, sodium, and saturated fat so that tends to be what they have in their fridge and pantry. I don’t consider myself a health food cook, but I know that eating healthier is easy when you have delicious, convenient options available. Take my Creamy Broccoli Kale Soup – compared to the burgers, fries, potato chips, and candy bars routinely consumed by a particular loved one in my family, this soup is quite a healthy choice! As you can see in the photo, I make big batches, package them in food storage containers, and deliver them straight to the fridge so there’s at least one lower-fat, cholesterol-free  option on hand to balance out the junk food. The soup freezes well and can be reheated in the microwave so it makes a quick and convenient lunch or dinner.

 

Creamy Broccoli Kale Soup

Creamy Broccoli Kale Soup

Creamy Broccoli Kale Soup

Makes 2 ½ quarts

1large onion, roughly chopped

6 cloves garlic, peeled and smashed

2 large carrots, roughly chopped

3 large stalks celery, roughly chopped

3 broccoli stalks, tough outer layer peeled off and roughly chopped

½ bunch kale leaves, torn

2 quarts vegetable broth

1 Tbsp. Italian seasoning

2 tsp. salt

2 ½ tsp. black pepper

1 ½ cups soy milk

Spray large pot with canola oil or cooking spray. Add onion and garlic and sauté over medium heat until softened. Add carrots and celery and sauté a few minutes more. Stir in remaining vegetables, broth, Italian seasoning, salt, and pepper and bring to a boil. Cover and simmer over medium heat 30 minutes, or until vegetables are tender.

Puree soup in a blender or with an immersion blender. Once blended, simmer uncovered 10 minutes more to allow flavors to blend fully. Stir in soy milk and heat through. Adjust seasoning.

About the Author

Elena Johnson

Elena Johnson

Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing these vegetarian versions of Filipino comfort food with friends, relatives, and those unfamiliar with the flavors of the Philippines. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit TryVeg.com. Questions/feedback: email ejohnson@cok.net.

About the Author

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