I’ve already told you how much I like soup and that I make it fairly often. And you also know that my kids are pretty good vegetable eaters, but that broccoli happens to be one of their favorites. So then you must have already guessed where this blog entry is heading…
After hurricane Sandy my parents came for a visit and since our grocery store shelves were still alarmingly bare, they brought with them an abundance of supplies to replenish us. They thought of everything those two; milk, bread, cold cuts, asparagus, homemade quiche, wine and of course fresh broccoli. But here’s the thing (and please don’t misinterpret this as a lack of appreciation), they brought enough broccoli to feed my entire neighborhood. Seriously, if broccoli could have been traded for gas I would have had quite the black market enterprise going! We ate a considerable amount of broccoli over the next few days and still seemed to have plenty left to spare. So faced with this cruciferous vegetable conundrum I did what I do best, made soup.
In my mind soup should be something that warms and nurtures you, but it shouldn’t be so laden with calories that you feel guilty enjoying it. I won’t deny that a creamy broccoli and cheddar soup is delicious, but it’s not exactly the kind of healthy food I try to serve my family. I wanted to make a broccoli soup that was light and lovely. Perhaps the kind of soup more suited as an accompaniment to a sandwich rather than a meal in itself. And to really knock my broccoli soups nutritional profile out of the park I decided to add to it the ultimate super food— kale! It didn’t change the flavor but it did change the health benefits. In fact my son, who thought the soup was delicious, didn’t even realize it contained kale until he read this post over my shoulder. “Kale?!?” he screeched, “It had kale in it?!?” “Hummm,” he said shrugging and walking away, “who knew…”
Who knew indeed that a little kale could change my simple broccoli soup from “soup” to “SOUPPPPPPPP!”
Creamy Broccoli & Kale Soup
Adding the kale to this soup really kicked its nutritional value up. So much in fact that I didn’t think twice about using a little half and half to thicken it.
8 cups broccoli florets
4 cups kale leaves, removed from stems and torn
3 tbsp. olive oil
1 large onion (about 2 1/2 cups), diced
1 tbsp. fresh thyme
1 tbsp. garlic powder
8 cups (64 ounces) chicken broth
3/4 cup half and half
1 tbsp. cornstarch
2 tbsp. cold water
grated Parmesan cheese, for garnish
- Heat a olive oil over medium high heat in a large dutch oven. Add onion and cook until translucent, stirring frequently.
- Add broccoli, kale, thyme, garlic powder, salt and chicken broth. Cover, bring to a boil, reduce to a simmer and cook for 20-30 minutes or until vegetables are very tender.
- Use an immersion blender (or food processor) to puree the soup until it’s smooth.
- Dissolve the cornstarch in the water and slowly whisk into soup, allow to cook uncovered for an additional 5 minutes.
- Stir in the half and half and serve topped with a sprinkle of Parmesan cheese.
*adapted from cooking light done right